Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04002-1.pdf
Reference33 articles.
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3. Ocakoglu D, Tokatli F, Ozen B, Korel F (2009) Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem 113:401–410. https://doi.org/10.1016/j.foodchem.2008.07.057
4. Bouaziz M, Jemai H, Khabou W, Sayadi S (2010) Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes. J Sci Food Agric 90:1750–1758. https://doi.org/10.1002/jsfa.4013
5. Mansour AB, Gargouri B, Flamini G, Bouaziz M (2015) Effect of agricultural sites on differentiation between chemlali and neb jmel olive oils. J Oleo Sci 64:381–392. https://doi.org/10.5650/jos.ess14204
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