Detection of olive oil adulteration using principal component analysis applied on total and regio FA content-Reference-Cited by-同舟云学术

Detection of olive oil adulteration using principal component analysis applied on total and regio FA content

Published:2003-03 Issue:3 Volume:80 Page:203-208
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Dourtoglou V. G.¹,Dourtoglou Th.²,Antonopoulos A.¹,Stefanou E.¹,Lalas S.¹,Poulos C.³

Affiliation:

1. ; Department of Food Technology and Nutrition; Technological Educational Institute (T.E.I.) of Athens; Ag. Spyridonos str., Egaleo 12210 Athens Greece

2. Kato Kifisia; Vioryl S.A.; Athens Greece

3. ; Department of Chemistry; University of Patra; Patra Greece

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference10 articles.

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4. Rapid Assessment of the Adulteration of Virgin Olive Oils by Other Seed Oils Using Pyrolysis Mass Spectrometry and Artificial Neural Networks;Goodacre;J.Sci. Food Agric.,1993

5. Study of Major Volatiles in Wines and Discriminant Analysis Applied to Classification According to Region;Huerta-Diaz Regano;Boll. Chim. Farm.,1997

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