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2 matching references were found.

Guinda, A.; Lanzón, A.; Albi, T., Differences in hydrocarbons of virgin olive oils obtained from several olive varieties, J. Agric. Food Chem., 1996, 44, 7, 1723-1726, https://doi.org/10.1021/jf950571o . [all data]

Guinda, L.M.; Santafe, J.; Urieta, J.S.; Gutierrez Losa, C., Viscosity measurements on aniline, p-toludine, and p-anisidine + phenol in the temperature range of 303.15-343.15 K, J. Chim. Phys. Phys.-Chim. Biol., 1986, 83, 631-6. [all data]