Rapid synchronous fluorescence method for virgin olive oil adulteration assessment

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 369-375

  Poulli, Konstantina I ^a,b   Mousdis, George A ^a   Georgiou, Constantinos A ^b  

^a THEORETICAL AND PHYSICAL CHEMISTRY INSTITUTE   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Adulteration; Food quality control; Olive oil; Seed oils; Synchronous fluorescence spectroscopy

Indexed keywords

CORN OIL; OLIVE OIL; RAPESEED OIL; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; CHEMICAL ANALYSIS; COMPARATIVE STUDY; FLUORESCENCE SPECTROSCOPY; FOOD ANALYSIS; FOOD CONTAMINATION; QUANTITATIVE ANALYSIS;

BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS; JUGLANS; ZEA MAYS;

EID: 34347352234     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.021     Document Type: Article

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