Application of a spectroscopic method to estimate the olive oil oxidative status

European Journal of Lipid Science and Technology

Volumn 112, Issue 12, 2010, Pages 1356-1362

  Mahesar, Sarfaraz A ^a   Bendini, Alessandra ^b   Cerretani, Lorenzo ^b   Bonoli Carbognin, Matteo ^b   Sherazi, Syed Tufail Hussain ^a  

^a UNIVERSITY OF SINDH   (Pakistan)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Forced oxidation; FTIR spectroscopy; Olive oil; Partial least squares; UV analysis

Indexed keywords

EID: 78650082221     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000388     Document Type: Article

References (26)

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