Application of low-resolution Raman spectroscopy for the analysis of oxidized olive oil

Food Control

Volumn 22, Issue 12, 2011, Pages 2036-2040

  Guzmán, Elena ^a   Baeten, Vincent ^b   Fernández Pierna, Juan Antonio ^b   García Mesa, José A ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

Author keywords

Olive oil; Oxidation process; Peroxide value; PLS; Raman spectroscopy; UV absorption values K232 and K270

Indexed keywords

EID: 79960134136     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.05.025     Document Type: Article

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