Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils-Reference-Cited by-同舟云学术

Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils

Published:2008-06-19 Issue:1 Volume:228 Page:65-74
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Biedermann Maurus,Bongartz Annette,Mariani Carlo,Grob Koni

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/s00217-008-0907-x.pdf

Reference24 articles.

1. International Olive Council (COI; 2006). Trade standards applying to olive oils and olive pomace oils. COI/T15/NC No. 3 Rev.2. http://www.internationaloliveoil.org/downloads/NORMAEN1.pdf

2. Lanzon A, Cert A, Albi T (1989) Grasas y Aceites 40:385–388

3. Aitzetmüller K (1989) Proceedings Eurolipids, Angers (F) 1:177

4. Mordret F, Coustille JL, Lacoste F (1997) OCL 4:364–368

5. Serani A, Piacenti D (2001) Riv Ital Sost Grasse 78:459–464

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