Excitation−Emission Fluorescence Spectroscopy Combined with Three-Way Methods of Analysis as a Complementary Technique for Olive Oil Characterization-Reference-Cited by-同舟云学术

Excitation−Emission Fluorescence Spectroscopy Combined with Three-Way Methods of Analysis as a Complementary Technique for Olive Oil Characterization

Published:2005-11-01 Issue:24 Volume:53 Page:9319-9328
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guimet Francesca¹,Ferré Joan¹,Boqué Ricard¹,Vidal Marta¹,Garcia Josep¹

Affiliation:

1. Department of Analytical Chemistry and Organic Chemistry, Rovira i Virgili University, C/ Marcel·lí Domingo s/n, E-43007 Tarragona, Catalonia, Spain, and Alimentary section, Laboratori Agroalimentari, DARP Generalitat de Catalunya, Crta/ Vilassar de Mar - Cabrils s/n, E-08348 Cabrils, Catalonia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051237n

Reference17 articles.

1. Authentication of vegetable oils by chromatographic techniques

2. Supervised pattern recognition to authenticate Italian extra virgin olive oil varieties

3. Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes

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