Author:
Lara-Ortega Felipe J.,Gilbert-López Bienvenida,García-Reyes Juan F.,Molina-Díaz Antonio
Funder
Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference26 articles.
1. Aparicio R, Harwood J (eds) (2013) Handbook of olive oil. Analysis and properties, 2nd edn. Springer, New York
2. Boskou D (ed) (1996) Olive oil chemistry and technology. AOCS Press, Champaign
3. Boskou D (Editor) (2015) Olive oil. In Olive chemistry and technology. 2nd ed. AOCS Press
4. Cheikhousman R, Zude M, Bouveresse DJR, Léger CL, Rutledge DN, Birlouez-Aragon (2005) Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating. Anal Bioanal Chem 382:1438–1443
5. Chen H, Angiulli M, Ferrari C, Tombari E, Salvetti G, Bramanti E (2011) Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector. Food Chem 125:1423–1429
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献