Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Food Chemistry

Volumn 114, Issue 4, 2009, Pages 1549-1554

  Maggio, Rubén M ^a   Kaufman, Teodoro S ^a   Del Carlo, Michele ^b   Cerretani, Lorenzo ^c   Bendini, Alessandra ^c   Cichelli, Angelo ^d   Compagnone, Dario ^b  

^a Universidad Nacional de Rosario   (Argentina)

^b UNIVERSITY OF TERAMO   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF CHIETI   (Italy)

Author keywords

Fatty acid composition; Fourier transform infrared spectroscopy; Partial least squares; Peroxide value; Virgin olive oil

Indexed keywords

EID: 60549104034     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.029     Document Type: Article

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