Classification of Extra Virgin Olive Oils Produced at La Comunitat Valenciana According to Their Genetic Variety Using Sterol Profiles Established by High-Performance Liquid Chromatography with Mass Spectrometry Detection-Reference-Cited by-同舟云学术

Classification of Extra Virgin Olive Oils Produced at La Comunitat Valenciana According to Their Genetic Variety Using Sterol Profiles Established by High-Performance Liquid Chromatography with Mass Spectrometry Detection

Published:2009-11-02 Issue:22 Volume:57 Page:10512-10517
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lerma-García María Jesús¹,Concha-Herrera Victoria²,Herrero-Martínez José Manuel¹,Simó-Alfonso Ernesto Francisco¹

Affiliation:

1. Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, E-46100 Burjassot, Valencia, Spain

2. Unidad Académica de Ciencias Químicas, Universidad Autónoma de Zacatecas, 98160 Zacatecas, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf902322c

Reference38 articles.

1. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

2. Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

3. Separation and determination of sterols in olive oil by HPLC-MS

4. Chromatographic analysis of minor constituents in vegetable oils

5. Aparicio, R.InHandbook of Olive Oil: Analysis and Properties;Harwood, J. L.; Aparicio, R., Eds.Aspen:Gaithersburg, MD, 1999; pp285.

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