Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters-Reference-Cited by-同舟云学术

Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

Published:2020-05-04 Issue:6 Volume:122 Page:1900355
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Gertz Christian¹,Matthäus Bertrand²,Willenberg Ina²

Affiliation:

1. Maxfry GmbH Hagen 58095 Germany

2. Max Rubner‐Institut (MRI) Department of Safety and Quality of Cereals Working Group for Lipid Research Detmold 32756 Germany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900355

Reference47 articles.

1. Effects of heating and bleaching on formation of stigmastadienes in olive oil

2. European Commission Authentication of olive oil https://ec.europa.eu/info/funding-tenders/opportunities/portal/screen/opportunities/topic-details/sfs-14a-20142013last access 04/2020.

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