Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition-Reference-Cited by-同舟云学术

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Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Published:2010-02 Issue:4 Volume:118 Page:901-909
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Camin Federica,Larcher Roberto,Perini Matteo,Bontempo Luana,Bertoldi Daniela,Gagliano Giacomo,Nicolini Giorgio,Versini Giuseppe

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis;Alves;Analytica Chimica Acta,2005

2. Application of stable isotope ratio analysis to the charachterization of the geographical origin f olive oils;Angerosa;Journal of Agriculture and Food Chemistry,1999

3. Carbon stable isotopes and olive oil adulteration with pomace oil;Angerosa;Journal of Agriculture and Food Chemistry,1997

4. On-line emulsion formation and multi-element analysis of edible oils by inductively coupled plasma atomic emission spectrometry;Anthemidis;Analytica Chimica Acta,2005

5. Authentication of vegetable oils by chromatographic techniques;Aparicio;Journal of Chromatography A,2000

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