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Volumn 395, Issue 5, 2009, Pages 1543-1550
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Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry
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Author keywords
Direct infusion; Linear discriminant analysis; Lipid oxidation; Mass spectrometry; Oxidative status
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Indexed keywords
ATMOSPHERIC PRESSURE CHEMICAL IONIZATION MASS SPECTROMETRY;
CROSS VALIDATION;
DIRECT INFUSION;
FAST TOOL;
FREE FATTY ACID;
ION TRAP MASS SPECTROMETER;
LEAVE-ONE-OUT;
LINEAR DISCRIMINANT ANALYSIS;
LIPID OXIDATION;
ONLINE MONITORING;
OXIDATIVE STATUS;
OXIDIZED PRODUCTS;
PHENOLIC COMPOUNDS;
PHENOLIC CONTENT;
VIRGIN OLIVE OIL;
ACIDS;
ATMOSPHERIC CHEMISTRY;
ATMOSPHERIC IONIZATION;
ATMOSPHERIC PRESSURE;
CHEMICAL ANALYSIS;
DISCRIMINANT ANALYSIS;
FATTY ACIDS;
IMAGE RETRIEVAL;
IONIZATION;
MASS SPECTROMETERS;
OXIDATION;
PHENOLS;
MASS SPECTROMETRY;
FATTY ACID;
OLIVE OIL;
PHENOL DERIVATIVE;
VEGETABLE OIL;
ARTICLE;
CHEMISTRY;
ELECTROSPRAY MASS SPECTROMETRY;
METHODOLOGY;
OXIDATION REDUCTION REACTION;
REPRODUCIBILITY;
FATTY ACIDS;
OXIDATION-REDUCTION;
PHENOLS;
PLANT OILS;
REPRODUCIBILITY OF RESULTS;
SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;
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EID: 70350233429
PISSN: 16182642
EISSN: 16182650
Source Type: Journal
DOI: 10.1007/s00216-009-3129-6 Document Type: Article |
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Times cited : (9)
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References (27)
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