The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

Author:

Casale Monica,Casolino Chiara,Oliveri Paolo,Forina Michele

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars;Aranda;Food Chemistry,2004

2. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra;Barnes;Applied Spectroscopy,1989

3. Chemometric classification of olive cultivars based on compositional data of oils;Brescia;Journal of the American Oil Chemists’ Society,2003

4. Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain);Casas;Grasas y Aceites,2003

5. Optimisation of a new headspace mass spectrometry instrument. Discrimination of different geographical origin olive oils;Cerrato Oliveros;Journal of Chromatography A,2005

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