Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint-Reference-Cited by-同舟云学术

Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint

Published:2018-01 Issue: Volume:239 Page:1192-1199
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pérez-Castaño Estefanía,Sánchez-Viñas Mercedes,Gázquez-Evangelista Domingo,Bagur-González M. Gracia

Funder

Andalusia Regional Government

ERDF

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Stability of minor lipid components with emphasis on phytosterols during chemical interesterification of a blend of refined olive oil and palm stearin;Azadmard-Darmichi;Journal of the American Oil Chemists’s Society,2008

5. Using the liquid-chromatographic-fingerprint of sterols fraction to discriminate virgin olive from other edible oils;Bagur-González;Journal of Chromatography A,2015

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