Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The...

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Detalles Bibliográficos
Autores principales: Ortiz-Romero, Clemente, Ríos-Reina, Rocío, García-González, Diego L., Cardador, María José, Callejón, Raquel M, Arce, Lourdes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300311/
https://www.ncbi.nlm.nih.gov/pubmed/37389321
http://dx.doi.org/10.1016/j.fochx.2023.100738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300311/
https://www.ncbi.nlm.nih.gov/pubmed/37389321
http://dx.doi.org/10.1016/j.fochx.2023.100738

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