Classification of extra virgin olive oils produced at La Comunitat Valenciana according to their genetic variety using sterol profiles established by high-performance liquid chromatography with mass spectrometry detection

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10512-10517

  Lerma García, María Jesús ^a   Concha Herrera, Victoria ^b   Herrero Martínez, José Manuel ^a   Simó Alfonso, Ernesto Francisco ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE ZACATECAS   (Mexico)

Author keywords

Extra virgin olive oil; Genetic variety; High performance liquid chromatography; Linear discriminant analysis; Mass spectrometry; Sterols

Indexed keywords

OLIVE OIL; PHYTOSTEROL; VEGETABLE OIL;

ARTICLE; CLASSIFICATION; DISCRIMINANT ANALYSIS; GENETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; OLIVE TREE; SPAIN; SPECIES DIFFERENCE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISCRIMINANT ANALYSIS; MASS SPECTROMETRY; OLEA; PHYTOSTEROLS; PLANT OILS; SPAIN; SPECIES SPECIFICITY;

EID: 72449197024     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902322c     Document Type: Article

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