Triglyceride composition of olive oil, cottonseed oil and their mixtures by low temperature crystallization and gas liquid chromatography
Author:
Affiliation:
1. ; Department of Food Chemistry; University of Athens; Athens Greece
2. ; Department of Food Science; University of Leeds; LS2 9JT Leeds United Kingdom
3. ; Department of Food Chemistry; University of Ioannina; Ioannina Greece
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
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1. Die Papier‐Chromatographie auf dem Fettgebiet XXXV: Über den Nachweis von Fremdfetten in Olivenöl mit Hilfe der pc‐Analyse
2. Detection of adulteration of plant oils with special reference to Olive Oil
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1. Effect of Controlled Crossing on the Triglyceride and Fatty Acid Composition of Virgin Olive Oils;Chemistry & Biodiversity;2010-07-15
2. Analysis of Olive Oil and Seed Oil Triglycerides by Capillary Gas Chromatography as a Tool for the Detection of the Adulteration of Olive Oil;Journal of Chromatographic Science;2001-04-01
3. The potential of HPLC triglyceride profiles for the classification of cretan olive oils;Food Chemistry;1997-11
4. Detection of olive oil adulteration by measuring its authenticity factor using reversed-phase high-performance liquid chromatography;Journal of Chromatography A;1995-08
5. Effect of saline irrigation water on olive oil composition;Journal of the American Oil Chemists' Society;1994-11
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