Chapters by Dr. António Barros

• Book Chapter Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy
  by Ivonne Delgadillo, António Barros and Alexandra Nunes in the book "Olive Oil - Constituents, Quality, Health Properties and Bioconversions" edited by Boskou Dimitrios, ISBN 978-953-307-921-9, InTech, February 2, 2012