Excitation - emission fluorescence spectroscopy combined with three-way methods of analysis as a complementary technique for olive oil characterization

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 24, 2005, Pages 9319-9328

  Guimet, Francesca ^a   Ferré, Joan ^a   Boqué, Ricard ^a   Vidal, Marta ^b   Garcia, Josep ^b  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b Alimentary Section   (Spain)

Author keywords

Characterization; Fluorescence; Olive oils; Three way methods

Indexed keywords

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; DRUG DERIVATIVE; OLIVE OIL; PEROXIDE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FLUORESCENCE; METHODOLOGY; OXIDATION REDUCTION REACTION; QUALITY CONTROL; SPECTROFLUOROMETRY; STATISTICAL MODEL;

ALPHA-TOCOPHEROL; FLUORESCENCE; LINEAR MODELS; OXIDATION-REDUCTION; PEROXIDES; PLANT OILS; QUALITY CONTROL; SPECTROMETRY, FLUORESCENCE; VITAMIN E;

EID: 28944432139     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051237n     Document Type: Article

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