Novel Strategy for the Recognition of Adulterant Vegetable Oils in Essential Oils Commonly Used in Food Industries by Applying (13)C NMR Spectroscopy

[Image: see text] Essential oils (EOs) are valuable products commonly employed in the food industry and intensively studied as biopreservatives for the extension of food shelf-life. Unfortunately, EOs might be counterfeit to increase industrial profits. Among the possible adulterants, vegetable oils...

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Detalles Bibliográficos
Autores principales: Truzzi, Eleonora, Marchetti, Lucia, Benvenuti, Stefania, Ferroni, Annalisa, Rossi, Maria Cecilia, Bertelli, Davide
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389833/
https://www.ncbi.nlm.nih.gov/pubmed/34264675
http://dx.doi.org/10.1021/acs.jafc.1c02279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389833/
https://www.ncbi.nlm.nih.gov/pubmed/34264675
http://dx.doi.org/10.1021/acs.jafc.1c02279

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