Rapid synchronous fluorescence method for virgin olive oil adulteration assessment
- Author
- POULLI, Konstantina I1 2 ; MOUSDIS, George A1 ; GEORGIOU, Constantinos A2
[1] Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 116 35 Athens, Greece
[2] Chemistry Laboratory, Agricultural University of Athens, 75 lera Odos, 118 55 Athens, Greece - Source
Food chemistry. 2007, Vol 105, Num 1, pp 369-375, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Adulteration Food quality control Olive oil Seed oils Synchronous fluorescence spectroscopy
- Keyword (fr)
- Adultération Aliment Contrôle qualité Fluorescence Huile olive Huile vierge Huile végétale Méthode Spectrométrie fluorescence Huile alimentaire
- Keyword (en)
- Adulteration Food Quality control Fluorescence Olive oil Virgin oil Vegetable oil Method Fluorescence spectrometry Edible oil
- Keyword (es)
- Adulteración Alimento Control calidad Fluorescencia Aceite oliva Aceite virgen Aceite vegetal Método Espectrometría fluorescencia Aceite alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18956343
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2006.12.021 
https://dx.doi.org/10.1016/j.foodchem.2006.12.021
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