Triacylglycerol and Fatty Acid Compositions of French Virgin Olive Oils. Characterization by Chemometrics-Reference-Cited by-同舟云学术

Triacylglycerol and Fatty Acid Compositions of French Virgin Olive Oils. Characterization by Chemometrics

Published:2003-08-09 Issue:19 Volume:51 Page:5723-5731
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ollivier Denis¹,Artaud Jacques¹,Pinatel Christian¹,Durbec Jean Pierre¹,Guérère Michel¹

Affiliation:

1. Laboratoire Interrégional de la Direction Générale de la Concurrence et de la Répression des Fraudes, 146 traverse Charles-Susini, 13388 Marseille Cedex 13, France, Laboratoire de Chimie Analytique de l'Environnement, UMR CNRS 6171, IFR 112, Europõle de l'Arbois, 13545 Aix-en-Provence Cedex 4, France, Association Française Interprofessionnelle de l'Olive (AFIDOL), Maison des Agriculteurs, 22 avenue Henri-Pontier, 13626 Aix-en-Provence Cedex 1, France, and Centre d'Océanologie de Marseille, Université de...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034365p

Reference31 articles.

1. Stable carbon isotope ratios (carbon-13/carbon-12) of olive oil components

2. Use of 13 C nuclear magnetic resonance distortionless enhancement by polarization transfer pulse sequence and multivariate analysis to discriminate olive oil cultivars

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