Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s00216-006-0729-2.pdf
Reference27 articles.
1. Stark AH, Madar Z (2002) Nutr Rev 60:170–176
2. International Olive Oil Council COI/T.15/NC no.3, Madrid, Spain, 2003
3. Allen JC, Hamilton RJ (1983) Rancidity in foods. Blackie Academic, New York
4. Andrikopoulos NK, Giannakis IG, Tzamtzis V (2001) J Chromatogr Sci 39:137–145
5. Aparicio R, Aparicio-Ruíz R (2000) J Chromatogr A 881:93–104
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