Characterization of italian olive oils based on analytical and nuclear magnetic resonance determinations
- 1 June 2000
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 77 (6) , 619-625
- https://doi.org/10.1007/s11746-000-0100-y
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Discrimination of the variety and region of origin of extra virgin olive oils using 13C NMR and multivariate calibration with variable reductionAnalytica Chimica Acta, 1997
- Geographical classification of Greek virgin olive oil by non‐parametric multivariate evaluation of fatty acid compositionJournal of the Science of Food and Agriculture, 1993
- Importance and evolution of phenolic compounds in olive during growth and maturationJournal of Agricultural and Food Chemistry, 1986