Use of whole electrophoretic profile and chemometric tools for the differentiation of three olive oil qualities
Author:
Funder
DGICyT
Interprofesional Del Aceite De Oliva Español
Publisher
Elsevier BV
Subject
Analytical Chemistry
Reference13 articles.
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2. Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach;Sales;Food Chem.,2017
3. Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil;Garrido-Delgado;Food Chem.,2015
4. Olive oil authentication: a comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review;Bajoub;Crit. Rev. Food Sci.,2018
5. Olive oil by capillary electrophoresis: characterization and genuineness;Monasterio;J. Agric. Food Chem.,2013
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