Author:
Gonzálvez A.,Armenta S.,de la Guardia M.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. Armenta, S., Moros, J., Garrigues, S. & de la Guardia, M. (in press). The use of near infrared spectrometry in the olive oil industry. Critical Reviews in Food Science and Nutrition.
2. Determination of trace element in Italian virgin olive oils and their characterization according to geographical origin by statistical analysis;Benincasa;Analytica Chimica Acta,2007
3. A comparison of different methods for evaluation of authenticity of olive oil and hazelnut oil;Blanch;Journal of Agricultural and Food Chemistry,1998
4. Argan oil: Which benefits on cardiovascular diseases?;Cherki;Pharmacological Research,2006
5. The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics;Christy;Analytical Science,2004
Cited by
55 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献