A new electrochemical sensor for extra-virgin olive oils classification

Author:

Zappi D.ORCID,Sadun C.,Gontrani L.,Dini D.ORCID,Antonelli M.L.

Funder

Italian Education Ministry Ministero dell'Istruzione, dell'Universita e della Ricerca, Italy

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference16 articles.

1. Comparison of phenolic compounds profile and antioxidant properties of different sweet cherry (Prunus avium L.) varieties;Acero;Food Chemistry,2019

2. Effects of cultivars and location on quality, phenolic content and antioxidant activity of extra-virgin olive oils;Baiano;Journal of the American Oil Chemists’ Society,2013

3. Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data—a review;Bosque-Sendra;Analytica Chimica Acta,2012

4. Mediterranean diet and oxidation: Nuts and olive oil as important sources of fat and antioxidants;Bullo,2011

5. Commission regulation (EEC) No 2568/91. , Pub. L. No. 2568/91 (1991).

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