Identification and quantification of Cu-chlorophyll adulteration of edible oils
Author:
Publisher
Informa UK Limited
Subject
Public Health, Environmental and Occupational Health,Toxicology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19393210.2015.1025861
Reference11 articles.
1. Identification and Quantification of Metallo–Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography–Mass Spectrometry Quadrupole/Time-of-Flight
2. Detection of olive oil adulteration using principal component analysis applied on total and regio FA content
3. Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant)
4. Copper chlorophyll in olive oils: identification and determination by LIF capillary electrophoresis
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