Vibrational spectroscopic approaches for the quality evaluation and authentication of virgin olive oil

Applied Spectroscopy Reviews

Volumn 51, Issue 10, 2016, Pages 763-790

  Wang, Pei ^a   Sun, Jianbo ^b   Zhang, Tiantian ^c   Liu, Weijie ^b  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b CHINA PHARMACEUTICAL UNIVERSITY   (China)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Authentication; chemometrics; mid infrared; near infrared; olive oil; quality evaluation; Raman; vibrational spectroscopic approaches

Indexed keywords

AUTHENTICATION; INFRARED DEVICES; MOLECULAR SPECTROSCOPY; OLIVE OIL; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS; VIBRATIONAL SPECTROSCOPY;

CHEMOMETRICS; MIDINFRARED; NEAR INFRARED; QUALITY EVALUATION; RAMAN; VIBRATIONAL SPECTROSCOPIC APPROACHES;

QUALITY CONTROL;

EID: 84978485334     PISSN: 05704928     EISSN: 1520569X     Source Type: Journal    
DOI: 10.1080/05704928.2016.1176034     Document Type: Review

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