Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to...

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Detalles Bibliográficos
Autores principales: Chavez-Angel, Emigdio, Puertas, Blanca, Kreuzer, Martin, Soliva Fortuny, Robert, Ng, Ryan C., Castro-Alvarez, Alejandro, Sotomayor Torres, Clivia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100626/
https://www.ncbi.nlm.nih.gov/pubmed/35564027
http://dx.doi.org/10.3390/foods11091304

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100626/
https://www.ncbi.nlm.nih.gov/pubmed/35564027
http://dx.doi.org/10.3390/foods11091304

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