Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 9, 2001, Pages 889-895

  Yang, H ^a   Irudayaraj, J ^a  

^a University Park   (United States)

Author keywords

Adulteration; Chemometrics; Mid infrared; Near infrared; Olive oil; Raman spectroscopy

Indexed keywords

COST EFFECTIVENESS; ERROR DETECTION; FOURIER TRANSFORMS; INFRARED RADIATION; RAMAN SPECTROSCOPY;

ADULTERATION; CORRELATION COEFFICIENT;

VEGETABLE OILS;

EID: 0035456259     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0360-6     Document Type: Article

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