Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration-Reference-Cited by-同舟云学术

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Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

Published:2014-10-23 Issue:4 Volume:6 Page:
ISSN:1916-9701
Container-title:International Journal of Chemistry
language:
Short-container-title:IJC

Author:

Meira Marilena,Quintella Cristina M.,Ribeiro Erika Maria de Oliveira,Santos Mariana A.,Luna Saionara,Del Cid Alexandre Lopes

Publisher

Canadian Center of Science and Education

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters;Food Control;2019-01

2. Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics;Applied Spectroscopy;2018-05-18

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