Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS

Food Analytical Methods

Volumn 11, Issue 7, 2018, Pages 1936-1943

  Gonçalves, Thays Raphaela ^a   Rosa, Larissa Naida ^a,b   Gonçalves, Rhayanna Priscila ^b   Torquato, Alex Sanches ^b   Março, Paulo Henrique ^b   Marques Gomes, Sandra T ^a   Matsushita, Makoto ^a   Valderrama, Patrícia ^b  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Chemometrics; Monovarietal; Olive oil; Oxidation stability; Signal separation

Indexed keywords

CHEMICAL COMPOUNDS; FATTY ACIDS; FOOD STORAGE; GLASS; MONOUNSATURATED FATTY ACIDS; OLIVE OIL; OXIDATION; OXIDATION RESISTANCE; TIN; TINNING;

ALTERNATING LEAST SQUARES; CHEMICAL COMPOSITIONS; CHEMOMETRICS; EXTRA VIRGIN OLIVE OIL; MONOVARIETAL; MULTIVARIATE CURVE RESOLUTION; OXIDATION STABILITY; SIGNAL SEPARATION;

GLASS BOTTLES;

EID: 85040660379     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-018-1149-6     Document Type: Article

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