Control of olive oil adulteration with copper-chlorophyll derivatives

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 51-56

  Roca, María ^a   Gallardo Guerrero, Lourdes ^a   Mínguez Mosquera, María Isabel ^a   Rojas, Beatriz Gandul ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Adulteration; Colorants; Copper chlorophylls; E 141i; HPLC; Olive oil

Indexed keywords

CHLOROPHYLL; COPPER; OLIVE OIL; VEGETABLE OIL;

ARTICLE; EVALUATION; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; QUALITY CONTROL; STATISTICAL PARAMETERS;

CHLOROPHYLL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COPPER; FOOD CONTAMINATION; LIMIT OF DETECTION; PLANT OILS; QUALITY CONTROL;

EID: 75249089554     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902084d     Document Type: Article

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