Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 78-83

  Lerma Garcia M J ^a   Ramis Ramos, G ^a   Herrero Martinez J M ^a   Simo Alfonso E F ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Botanical origin; Extra virgin olive oil adulteration; Fourier transform infrared spectroscopy; Linear discriminant analysis; Multiple linear regression

Indexed keywords

CORN OIL; EDIBLE OIL; HAZELNUT OIL; OLIVE OIL; SOYBEAN OIL; SUNFLOWER OIL; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; COST BENEFIT ANALYSIS; HAZELNUT; INFRARED SPECTROSCOPY;

CORYLUS; GLYCINE MAX; HELIANTHUS; ZEA MAYS;

EID: 68349096302     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.092     Document Type: Article

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