Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils

Food Chemistry

Volumn 84, Issue 3, 2004, Pages 463-474

  Christopoulou, E ^a   Lazaraki, M ^a   Komaitis, M ^b   Kaselimis, K ^b  

^a Ministry of Development   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Adulteration; Fatty acids; Olive oil; Triglycerides; Vegetable oils; ECN42

Indexed keywords

ALMOND OIL; FATTY ACID; OLIVE OIL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMICAL COMPOSITION; FATTY ACID ANALYSIS; HAZELNUT;

CORYLUS; PRUNUS DULCIS;

EID: 0242522263     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00273-5     Document Type: Article

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