Determination of furan fatty acids in extra virgin olive oil

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2868-2873

  Boselli, Emanuele ^a   Grob, Konrad ^a   Lercker, Giovanni ^b  

^a Official Food Control Authority of the Canton of Zurich   (Switzerland)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Extra virgin olive oil; Furan fatty acids; Mass spectrometry; On line LC GC; Photoionization detector; Squalene

Indexed keywords

FATTY ACID; FURAN DERIVATIVE; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CHEMICAL ANALYSIS; CHEMISTRY; EPIDEMIOLOGY; FOOD COMPOSITION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID ANALYSIS; LIPID COMPOSITION; NUTRITIONAL SCIENCE;

CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FURANS; PLANT OILS; SENSITIVITY AND SPECIFICITY;

EID: 0033929424     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990857j     Document Type: Article

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