Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration

European Journal of Lipid Science and Technology

Volumn 111, Issue 12, 2009, Pages 1233-1239

  Dankowska, Anna ^a   Małecka, Maria ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

Adulteration; Food quality control; Refined olive oil; Synchronous fluorescence spectroscopy; Virgin olive oil

Indexed keywords

EID: 76949085698     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800295     Document Type: Article

References (20)

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