Extraction of Pigment Information from Near-UV Vis Absorption Spectra of Extra Virgin Olive Oils
Author:
Affiliation:
1. Dipartimento di Chimica e Chimica Industriale, Università di Pisa, via Moruzzi 3, 56124 Pisa, Italy
2. SALOV S.p.A., Via Montramito, 1600-55040 Massarosa, Lucca, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503818k
Reference37 articles.
1. A Novel Method To Quantify the Adulteration of Extra Virgin Olive Oil with Low-Grade Olive Oils by UV−Vis
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3. Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
4. Bioactives and nutraceutical phytochemicals naturally occurring in virgin olive oil. The case study of theNocellara del BeliceItalian olive cultivar
5. Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality
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