Detection of the adulteration of extra virgin olive oil by near-infrared spectroscopy and chemometric techniques
Author:
Affiliation:
1. BioNano Laboratory, School of Engineering, University of Guelph, Guelph, Ontario, Canada
2. Agriculture & Food Laboratory, Laboratory Services Division, University of Guelph, Guelph, Ontario, Canada
Funder
University of Guelph, Agriculture and Food Laboratory
Natural Sciences and Engineering Research Council of Canada
Publisher
Oxford University Press (OUP)
Subject
Food Science
Link
http://academic.oup.com/fqs/article-pdf/2/4/189/26982869/fyy018.pdf
Reference25 articles.
1. Analysis of olive oil and seed oil triglycerides by capillary gas chromatography as a tool for the detection of the adulteration of olive oil;Andrikopoulos;Journal of Chromatographic Science,2001
2. Novel, rapid identification, and quantification of adulterants in extra virgin olive oil using near-infrared spectroscopy and chemometrics;Azizian;Lipids,2015
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