Olive oil by capillary electrophoresis: Characterization and genuineness

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 19, 2013, Pages 4477-4496

  Monasterio, Romina P ^a,b   Fernández, María De Los Ángeles ^a   Silva, María Fernanda ^a  

^a Inst de Biologia Agricola de Mendoza Consejo Nacional de Investigaciones Cientificas y Tecnicas   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PAMPA   (Argentina)

Author keywords

adulterant; capillary electrophoresis; characterization; classification; olive oil

Indexed keywords

ADULTERANT; ANALYTICAL TOOL; MEDITERRANEAN DIET; OLEA EUROPAEA; SAMPLE VOLUME; SEPARATION CONDITION; STATE OF THE ART; TARGET COMPOUND;

CAPILLARY ELECTROPHORESIS; CHARACTERIZATION; CLASSIFICATION (OF INFORMATION); LAWS AND LEGISLATION;

OLIVE OIL;

AMINO ACID; ANTIOXIDANT; BETAINE; CHLOROPHYLL; FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; TOCOPHEROL; VEGETABLE OIL;

CAPILLARY ELECTROPHORESIS; CHEMISTRY; FRUIT; OLIVE TREE; QUALITY CONTROL; REVIEW;

AMINO ACIDS; ANTIOXIDANTS; BETAINE; CHLOROPHYLL; ELECTROPHORESIS, CAPILLARY; FATTY ACIDS; FRUIT; OLEA; PHENOLS; PLANT OILS; QUALITY CONTROL; TOCOPHEROLS;

EID: 84877739194     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400864q     Document Type: Review

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