Improved Quantification by Nuclear Magnetic Resonance Spectroscopy of the Fatty Acid Ester Composition of Extra Virgin Olive Oils

[Image: see text] Analysis of foods, which are typically highly complex mixtures, by (1)H NMR can be difficult because the prevalence of signal overlap complicates characterization and quantification. The various components of a food sample may have a wide range of concentrations, leading to a high...

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Detalles Bibliográficos
Autores principales: Rossetto, Gabriel, Kiraly, Peter, Castañar, Laura, Morris, Gareth A., Nilsson, Mathias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9396653/
https://www.ncbi.nlm.nih.gov/pubmed/36034339
http://dx.doi.org/10.1021/acsfoodscitech.2c00057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9396653/
https://www.ncbi.nlm.nih.gov/pubmed/36034339
http://dx.doi.org/10.1021/acsfoodscitech.2c00057

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