Author:
Mendes Thiago O.,da Rocha Roney A.,Porto Brenda L. S.,de Oliveira Marcone A. L.,dos Anjos Virgilio de C.,Bell Maria J. V.
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference40 articles.
1. Afseth NK, Segtnan VH, Marquardt BJ, Wold JP (2005) Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system. Appl Spectrosc 59:1324–1332. doi: 10.1366/000370205774783304
2. Afseth NK, Wold JP, Segtnan VH (2006) The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon. Analytica Chimica Acta 572:85–92. doi: 10.1016/j.aca.2006.05.013
3. AOCS (reapproved 1997, “revised 2001”) Determination of cis- and trans- fatty acids in hydrogenated and refined oils and fats by capillary GLC
4. Aparicio R, Morales MT, Aparicio-Ruiz R, Tena N, García-González DL (2013) Authenticity of olive oil: mapping and comparing official methods and promising alternatives. Food Research International 54:2025–2038. doi: 10.1016/j.foodres.2013.07.039
5. Becerra-Herrera M, Sánchez-Astudillo M, Beltrán R, Sayago A (2014) Determination of phenolic compounds in olive oil: new method based on liquid–liquid micro extraction and ultra high performance liquid chromatography–triple–quadrupole mass spectrometry LWT. Food Science and Technology 57:49–57. doi: 10.1016/j.lwt.2014.01.016
Cited by
91 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