Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Food Chemistry

Volumn 118, Issue 4, 2010, Pages 901-909

  Camin, Federica ^a   Larcher, Roberto ^a   Perini, Matteo ^a   Bontempo, Luana ^a   Bertoldi, Daniela ^a   Gagliano, Giacomo ^b   Nicolini, Giorgio ^a   Versini, Giuseppe ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b Direzione Generale Tecnica Ufficio IV/T   (Italy)

Author keywords

Glycerol; ICP MS; IRMS; Olive oil; PDO

Indexed keywords

BARIUM; CALCIUM; CARBON; CARBON 13; CERIUM; CESIUM; COBALT; COPPER; EUROPIUM; EXTRA VIRGIN OLIVE OIL; GLYCEROL; HYDROGEN; LANTHANUM; LEAD; LITHIUM; MAGNESIUM; MANGANESE; OLIVE OIL; OXYGEN; OXYGEN 18; POTASSIUM; RUBIDIUM; SAMARIUM; SODIUM; STABLE ISOTOPE; UNCLASSIFIED DRUG; URANIUM; YTTERBIUM;

ARTICLE; CHEMICAL COMPOSITION; EXTRACTION; FOOD ANALYSIS; FORGERY; GEOGRAPHIC DISTRIBUTION; ISOTOPE ANALYSIS; ITALY; ULTRASOUND;

EID: 70349434149     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.059     Document Type: Article

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