Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence Spectroscopy
Author:
Affiliation:
1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Padre García Tejero 4, E-41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902009b
Reference27 articles.
1. Determination of total polar parts with new methods for the quality survey of frying fats and oils
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4. Olive Oil
5. Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating
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