Characterization of Olive Oil by Carbon Isotope Analysis of Individual Fatty Acids: Implications for Authentication
- 10 September 1998
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10) , 4179-4184
- https://doi.org/10.1021/jf980183x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Assessing the authenticity of single seed vegetable oils using fatty acid stable carbon isotope ratios (
C C Food Chemistry, 1997 - Compound specific isotope analysis of fatty acids and polycyclic aromatic hydrocarbons in aerosols: implications for biomass burningOrganic Geochemistry, 1996
- GC-IRMS in the Authenticity Control of the Essential Oil of Coriandrum sativum L.Journal of Agricultural and Food Chemistry, 1995
- Gas Chromatography-Isotope Ratio Mass Spectrometry in the Analysis of Peppermint Oil and Its Importance in the Authenticity ControlJournal of Essential Oil Research, 1995
- Developments in the detection of adulteration of olive oilTrends in Food Science & Technology, 1994
- Stable carbon isotope ratios (carbon-13/carbon-12) of olive oil componentsJournal of Agricultural and Food Chemistry, 1993
- High sensitivity tracer detection using high-precision gas chromatography-combustion isotope ratio mass spectrometry and highly enriched uniformly carbon-13 labeled precursorsAnalytical Chemistry, 1992
- Carbon Isotope Discrimination and PhotosynthesisAnnual Review of Plant Biology, 1989
- Carbon Isotopes in PhotosynthesisBioScience, 1988
- 13C/12C records in northern hemispheric trees during the past 500 years—Anthropogenic impact and climatic superpositionsJournal of Geophysical Research: Oceans, 1983