Chemical changes of thermoxidized virgin olive oil determined by excitation-emission fluorescence spectroscopy (EEFS)

Food Research International

Volumn 45, Issue 1, 2012, Pages 103-108

  Tena, Noelia ^a   Aparicio, Ramón ^a   García González, Diego L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Excitation emission matrix (EEM); Oxidation products; PARAFAC; Phenols; Thermoxidation; Virgin olive oil

Indexed keywords

EXCITATION EMISSION MATRICES; OXIDATION PRODUCTS; PARAFAC; THERMOXIDATION; VIRGIN OLIVE OIL;

CHLOROPHYLL; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FLUOROPHORES; PHENOLS; VEGETABLE OILS;

CHEMICAL ANALYSIS;

EID: 80755152888     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.015     Document Type: Article

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