Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method

European Food Research and Technology

Volumn 218, Issue 5, 2004, Pages 480-483

  Sayago, A ^a   Morales, M T ^a   Aparicio, R ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Adulteration; Hazelnut oil; Spectrofluorimetry; Virgin olive oil

Indexed keywords

COMPUTER SOFTWARE; CONCENTRATION (PROCESS); FLUORESCENCE; MIXTURES; STATISTICAL METHODS; TEMPERATURE DISTRIBUTION; VEGETABLE OILS;

ADULTERATION; HAZELNUT OIL; SPECTROFLUORIMETRY; VIRGIN OLIVE OIL;

OILS AND FATS;

CORYLUS;

EID: 20444468493     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0874-9     Document Type: Article

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