Development of high-performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols-Reference-Cited by-同舟云学术

Development of high-performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols

Published:1993-02 Issue:2 Volume:70 Page:199-203
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Flor Richard V.,Hecking Le Tiet,Martin Brian David

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference15 articles.

1. USITC Publication 2232; US International Trade Commission; Washington, D.C. 20436, June 1, 1991.

2. Kiritsakis, A.K. (ed.),Olive Oil, American Oil Chemists’ Society, Champaign, 1991.

3. Gracian Tous, J.,The Chemistry and Analysis of Olive Oil inAnalysis and Characterization of Oils, Fats and Fat Products, Vol. 2, edited by H.A. Boekenoogen, John Wiley & Sons (Interscience), New York, 1968, p. 518.

4. Gracian Tous, J.,Ibid., pp. 318–328.

5. Palmer, A.J., and F.J. Palmer,J. Chromatogr. 465:369 (1989).

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