Fatty acid profiling of the main tissues of spanish olive fruit: Effect of the oil extraction method

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 12, 2010, Pages 1413-1423

  Gomez Gonzalez S ^a   Ruiz Jimenez J ^a   Luque De Castro, M D ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Fatty acids; GC MS MS; Lipidomics; Oil extraction; Olive tree

Indexed keywords

CHARACTERISATION; CHEMOMETRIC MODELS; DERIVATISATION; EXTRA VIRGIN OLIVE OIL; EXTRACTION EFFICIENCIES; EXTRACTION METHOD; EXTRACTION PROCEDURE; FRUIT TISSUES; GC-MS/MS; GEOGRAPHICAL AREA; LIPIDOMICS; OIL COMPOSITION; OIL EXTRACTION; OIL INDUSTRIES; OLIVE-TREE; QUALITY PARAMETERS; STATISTICAL STUDY; VIRGIN OIL;

CENTRIFUGATION; FRUITS; GAS CHROMATOGRAPHY; HISTOLOGY; ORGANIC SOLVENTS; SOLVENT EXTRACTION; TISSUE; VEGETABLE OILS;

FATTY ACIDS;

EID: 78650616491     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1631-9     Document Type: Article

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