The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics-Reference-Cited by-同舟云学术

The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics

Published:2004 Issue:6 Volume:20 Page:935-940
ISSN:0910-6340
Container-title:Analytical Sciences
language:en
Short-container-title:Anal. Sci.

Author:

CHRISTY Alfred A.¹,KASEMSUMRAN Sumaporn²,DU Yiping²,OZAKI Yukihiro²

Affiliation:

1. Department of Chemistry, Agder University College

2. Department of Chemistry, Research Center for Near-Infrared Spectroscopy, School of Science & Technology, Kwansei-Gakuin University

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Link

http://www.jstage.jst.go.jp/article/analsci/20/6/20_6_935/_pdf

Reference28 articles.

1. 1. M. Feinberg, J. C. favier, and J. Ireland-Ripert, “Repertoire General des Aliments, Table de Composition des Corps Gras”, 1987, Tec. & Doc. Lavoisier/Ciqual-Regal, INRA, Paris, France.

2. 4. World Health Organization, “Toxic Oil Syndrome, Current Knowledge and Future Perspectives”, 1992, World Health Organization, Geneva, Switzerland.

3. 5. G. Tous, in “Analysis and characterisation of oils, fats and fat products”, ed. H. A. Boekenoogen, 1968, Vol. 2, Interscience, London, 315.

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