Published June 11, 2021
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Supplementary Files for the manuscript entitled "Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars"
Creators
- 1. Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- 2. Erganal Food and Environmental Testing Laboratories, Nikita 10, 18531 Piraeus, Greece
- 3. Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Description
Table S1: Spearman’s rho correlation coefficients of fatty acid concentrations from the combination of the four olive oil cultivars, Table S2: Spearman’s rho correlation coefficients of fatty acid concentrations from the Koroneiki cultivar, Table S3: Spearman’s rho correlation coefficients of fatty acid concentrations from the Megaritiki cultivar, Table S4: Spearman’s rho correlation coefficients of fatty acid concentrations from the Manaki cultivar, Table S5: Spearman’s rho correlation coefficients of fatty acid concentrations from the Amfissis cultivar.
Files
Supplementary files.zip
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