Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 2—Detection of adulteration with other vegetable oils-Reference-Cited by-同舟云学术

Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 2—Detection of adulteration with other vegetable oils

Published:1987-01 Issue:4 Volume:25 Page:251-258
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tsimidou Maria,Macrae Robert,Wilson Ian

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Recent progress in the HPLC of lipids;Aitzetmuller;Progress in Lipid Research,1982

2. Fractionation of tricylglycerols by reversed-phase HPLC;Bezard;Journal Chromatography,1980

3. Improved separation of natural triglycerides by liquid chromatography using columns packed with 3 μm particles;Dong;Journal American Oil Chemist's Society,1983

4. High performance reversed-phase chromatography of natural triglyceride mixtures;El-Hamdy;Journal Oil Chemists' Society,1981

5. Detection of adulteration of plant oils with special reference to olive oil;Galanos;Journal American Oil Chemist's Society,1965

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