Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect sof...

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Detalles Bibliográficos
Autores principales: Palagano, Rosa, Valli, Enrico, Tura, Matilde, Cevoli, Chiara, Pérez-Camino, María del Carmen, Moreda, Wenceslao, Bendini, Alessandra, Gallina Toschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404475/
https://www.ncbi.nlm.nih.gov/pubmed/32674289
http://dx.doi.org/10.3390/foods9070924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404475/
https://www.ncbi.nlm.nih.gov/pubmed/32674289
http://dx.doi.org/10.3390/foods9070924

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