Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis-Reference-Cited by-同舟云学术

Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis

Published:2013-07-23 Issue:4 Volume:64 Page:425-431
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Dankowska A.,Małecka M.,Kowalewski W.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

Reference32 articles.

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3. Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations

4. High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification.;Cichelli;J Chromatogr A,2004

5. Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration

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