Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01384.x/fullpdf
Reference40 articles.
1. Introduction to multivariate calibration in analytical chemistry;Brereton;Analyst,2000
2. Phenolic compounds in virgin olive oils: influence on the degree of olive ripeness on organoleptic characteristic and shelf-life;Caponio;European Food Research and Technology,2001
3. Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetables;Caponio;Journal of Food Science,2003
4. Influence of the exposure to light on extra virgin olive oil quality during storage;Caponio;European Food Research and Technology,2005
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