Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector-Reference-Cited by-同舟云学术

Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector

Published:2011-04 Issue:4 Volume:125 Page:1423-1429
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Huilun,Angiuli Marco,Ferrari Carlo,Tombari Elpidio,Salvetti Giuseppe,Bramanti Emilia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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3. Sterol fractions in hazelnut and virgin olive oils and 4,4′′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil;Damirchi;Journal of the American Oil Chemists Society,2005

4. Assessment of olive oil adulteration by reversed-phase high-performance liquid chromatography amperometric detection of tocopherols and tocotrienols;Dionisi;Journal of the American Oil Chemists Society,1995

5. Detection of olive oil adulteration by measuring its authenticity factor using reversed-phase high-performance liquid chromatography;El-Hamdy;Journal of Chromatography A,1995

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