FT-IR extra virgin olive oil classification based on ethyl ester content

Food Control

Volumn 102, Issue , 2019, Pages 149-156

  Squeo, Giacomo ^a   Grassi, Silvia ^b   Paradiso, Vito Michele ^a   Alamprese, Cristina ^b   Caponio, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Authentication; Extra virgin olive oil; Fatty acid ethyl esters; FT IR; LDA; SIMCA

Indexed keywords

EID: 85064003232     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2019.03.027     Document Type: Article

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