Excitation-emission matrices and PARAFAC in the investigation of the bioactive compound effects from the flavoring process in olive oils-Reference-Cited by-同舟云学术

Excitation-emission matrices and PARAFAC in the investigation of the bioactive compound effects from the flavoring process in olive oils

Published:2023-04 Issue: Volume:187 Page:108360
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Gonçalves Thays R.,Teixeira Gustavo Galastri,Santos Poliana M.,Matsushita Makoto,Valderrama Patrícia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Tecnológica Federal do Paraná

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference60 articles.

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3. Effect of duration of olive storage on chemical and sensory quality of extra virgin olive oils;Rotondi;Foods.,2021

4. P. Freitas Filoda, F.C. Chaves, J.F. Hoffmann, C.V. Rombaldi, Olive oil: a review on the identity and quality of olive oils produced in Brazil, (n.d.). https://doi.org/10.1590/0100-29452021847.

5. Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS;Gonçalves;Food Anal. Methods,2018

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