A preliminary study on the authentication and traceability of extra virgin olive oil made from Taggiasca olives by means of trace and ultra-trace elements distribution-Reference-Cited by-同舟云学术

A preliminary study on the authentication and traceability of extra virgin olive oil made from Taggiasca olives by means of trace and ultra-trace elements distribution

Published:2019-11 Issue: Volume:298 Page:125047
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aceto Maurizio^ORCID,Calà Elisa,Musso Davide,Regalli Nicolò,Oddone Matteo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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4. Role of lanthanides in the traceability of the milk production chain;Aceto;Journal of Agricultural and Food Chemistry,2017

5. 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;Critical Reviews in Food Science and Nutrition,2018

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