Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and Chemometrics-Reference-Cited by-同舟云学术

Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and Chemometrics

Published:2003-09-12 Issue:21 Volume:51 Page:6145-6150
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López-Díez E. Consuelo¹,Bianchi Giorgio¹,Goodacre Royston¹

Affiliation:

1. Department of Chemistry, UMIST, P.O. Box 88, Sackville Street, Manchester M60 1QD, U.K., and Istituto Sperimentale per la Elaiotecnica, Contrada Fonte Umano, 65013 Città S. Angelo, Pescara, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034493d

Reference41 articles.

1. Oxidized fats in foods

2. Authentication of vegetable oils by chromatographic techniques

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