Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques-Reference-Cited by-同舟云学术

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

Published:2012-01 Issue: Volume:712 Page:56-63
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Casale M.,Oliveri P.,Casolino C.,Sinelli N.,Zunin P.,Armanino C.,Forina M.,Lanteri S.

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference28 articles.

1. Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition

2. Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat

3. Olive Oil, the Mediterranean Diet, and Cardiovascular Health

4. Virgin olive oil as a fundamental nutritional component and skin protector

5. Consumer evaluations of product certification, geographic association and traceability in Greece

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