Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy
暂无分享,去创建一个
[1] E. K. Kemsley,et al. Potential of Fourier transform infrared spectroscopy for the authentication of vegetable oils , 1994 .
[2] V. Kapoulas,et al. Detection of adulteration of olive oil with seed oils by a combination of column and gas liquid chromatography , 1981 .
[3] P. Markakis,et al. Olive oil: a review. , 1987, Advances in food research.
[4] E. Salivaras,et al. Detection of olive oil adulteration with canola oil from triacylglycerol analysis by reversed-phase high-performance liquid chromatography , 1992 .
[5] Reginald H. Wilson,et al. Fourier transform mid-infrared spectroscopy for food analysis , 1990 .