Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. Ho...

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Detalles Bibliográficos
Autores principales: Lobo-Prieto, Ana, Tena, Noelia, Aparicio-Ruiz, Ramón, García-González, Diego L., Sikorska, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763516/
https://www.ncbi.nlm.nih.gov/pubmed/33322615
http://dx.doi.org/10.3390/foods9121846

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763516/
https://www.ncbi.nlm.nih.gov/pubmed/33322615
http://dx.doi.org/10.3390/foods9121846

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