Detection of Adulteration in Iranian Olive Oils Using Instrumental (GC, NMR, DSC) Methods
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-008-1333-8
Reference17 articles.
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3. Ranalli A, Ferrante ML, De-Mattia G, Costantini N (1999) Analytical evaluation of virgin olive oil of first and second extraction. J Agric Food Chem 47:417–424
4. Aparicio R, Aparicio-Ruiz R (2000) Authentication of vegetable oils by chromatographic techniques. J Chromatogr A 881:93–104
5. Tsimidou M, Macrae R (1984) Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: part 2: detection of adulteration with other vegetable oils. Food Chem 25:251–258
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