Using 1H and 13C NMR techniques and artificial neural networks to detect the adulteration of olive oil with hazelnut oil-Reference-Cited by-同舟云学术

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Using 1H and 13C NMR techniques and artificial neural networks to detect the adulteration of olive oil with hazelnut oil

Published:2004-08-12 Issue:5 Volume:219 Page:545-548
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

García-González Diego L.,Mannina Luisa,D’Imperio Marco,Segre Anna Laura,Aparicio Ramón

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-0996-0.pdf

Reference16 articles.

1. Aparicio R, Aparicio-Ruiz R (2000) J Chromatogr A 881:93–104

2. Benítez-Sánchez PL, León-Camacho M, Aparicio R (2003) Eur Food Res Technol 218:13–19

3. Bøwadt S, Aparicio R (2003) Inform 14:342–343

4. Guillén MD, Ruiz A (2001) Trends Food Sci Tech 12:328–338

5. Fauhl C, Reniero F, Guillou C (2000) Magn Reson Chem 38:436–443

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