A novel method to quantify the adulteration of extra virgin olive oil with low-grade olive oils by UV-Vis

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 3, 2010, Pages 1679-1684

  Torrecilla, José S ^a   Rojo, Ester ^a   Domínguez, Juan C ^a   Rodríguez, Francisco ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Adulteration; Autocorrelation function; Fractal dimension; Lyapunov exponent; Olive oils; UV vis

Indexed keywords

OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; EVALUATION; METHODOLOGY; QUALITY CONTROL; ULTRAVIOLET SPECTROPHOTOMETRY;

PLANT OILS; QUALITY CONTROL; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 76449102866     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903308u     Document Type: Article

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