In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils

Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor...

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Detalles Bibliográficos
Autores principales: Valli, Enrico, Milani, Andrea, Srbinovska, Ana, Moret, Erica, Moret, Sabrina, Bendini, Alessandra, Moreda, Wenceslao, Toschi, Tullia Gallina, Lucci, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230319/
https://www.ncbi.nlm.nih.gov/pubmed/34199349
http://dx.doi.org/10.3390/foods10061260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230319/
https://www.ncbi.nlm.nih.gov/pubmed/34199349
http://dx.doi.org/10.3390/foods10061260

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