Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS/MS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil-Reference-Cited by-同舟云学术

Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS/MS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil

Published:2005-05-11 Issue:12 Volume:53 Page:4867-4872
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Saba Alessandro¹,Mazzini Francesco¹,Raffaelli Andrea¹,Mattei Alissa¹,Salvadori Piero¹

Affiliation:

1. CNR, Istituto di Chimica dei Composti Organo Metallici, Sezione di Pisa, Via Risorgimento 35, 56126 Pisa, Italy, AmbiSEN, Environmental and Endocrine and Nervous System High Technology Centre for the Study of the Effects of Harmful Agents, Università di Pisa, Via Paradisa 2, 56124 Pisa, Italy, Dipartimento di Chimica e Chimica Industriale, Università di Pisa, Via Risorgimento 35, 56126 Pisa, Italy, and Carapelli Firenze S.p.A., Via Benvenuto Cellini 75, 50028 Tavarnelle Val di Pesa, FI, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050274b

Reference27 articles.

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