Discrimination of flavoured olive oil based on hyperspectral imaging
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3160-8/fulltext.html
Reference33 articles.
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3. Baiano A, Terracone C, Viggiani I, Del Nobile MA (2013) Effects of cultivars and location on quality indices, phenolic content and antioxidant activity of extra-virgin olive oils. J Am Oil Chem Soc 90:103–111
4. Baiano A, Previtali MA, Viggiani I, Varva G, Squeo G, Paradiso VM, Summo C, Gomes T, Caponio F (2016) As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils. Eur Food Res Technol. https://doi.org/10.1007/s00217-016-2669-1
5. Beltrán G, Jiménez A, del Rio C, Sánchez S, Martínez L, Uceda M, Aguilera MP (2010) Variability of vitamin E in virgin olive oil by agronomical and genetic factors. J Food Comp Anal 23:633–639
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