Author:
Mustorgi Eleonora,Malegori Cristina,Oliveri Paolo,Hooshyary Maryam,Bounneche Hayette,Mondello Luigi,Oteri Marianna,Casale Monica
Subject
Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry
Reference14 articles.
1. Trade standard applying to olive oil and olive pomace oil;International Olive Oil Council,2013
2. E. Forina, M., Armanino, C., Lanteri, S. & Tiscornia, Classification of olive oils from their fatty acid composition, Food Research and Data Analysis. (n.d.) 189-214.
3. Monounsaturated fatty acids , olive oil and health status : a systematic review and meta-analysis of cohort studies;Schwingshackl;Lipids Health Dis.,2014
4. Analytica Chimica Acta Characterisation of PDO olive oil Chianti Classico by non-selective (UV – visible , NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques;Casale;Anal. Chim. Acta,2012
5. NIR spectroscopy : a rapid-response analytical tool;Blanco;Trac. Trends Anal. Chem.,2002
Cited by
13 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