Evaluation of the overall quality of olive oil using fluorescence spectroscopy.

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第一作者： Elena,Guzmán

第一单位： Centro IFAPA 'Venta del Llano', Crta. Nacional Bailén-Motril, Km 18.5, 23620 Mengíbar, Jaén, Spain. Electronic address: elena.guzman.jimenez@juntadeandalucia.es.

作者： Elena,Guzmán ^[1] ; Vincent,Baeten ^[2] ; Juan Antonio Fernández,Pierna ^[2] ; José A,García-Mesa ^[3]

作者单位： Centro IFAPA 'Venta del Llano', Crta. Nacional Bailén-Motril, Km 18.5, 23620 Mengíbar, Jaén, Spain. Electronic address: elena.guzman.jimenez@juntadeandalucia.es. ^[1] Walloon Agricultural Research Centre, Valorization of Agricultural Products Department, Food and Feed Quality Unit, Henseval Building, 24 Chaussée de Namur, 5030 Gembloux, Belgium. ^[2] Centro IFAPA 'Venta del Llano', Crta. Nacional Bailén-Motril, Km 18.5, 23620 Mengíbar, Jaén, Spain. ^[3]

关键词 Quality control UV radiation Virgin olive oil

主题词叶绿素(Chlorophyll);氧化还原(Oxidation-Reduction);植物油类(Plant Oils);质量控制(Quality Control);光谱法, 荧光(Spectrometry, Fluorescence)

DOI 10.1016/j.foodchem.2014.10.041

PMID 25466108

发布时间 2018-12-02

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Food chemistry

2015年173卷

927-34页

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Evaluation of the overall quality of olive oil using fluorescence spectroscopy.

Food chemistry

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Evaluation of the overall quality of olive oil using fluorescence spectroscopy.

Food chemistry

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Food chemistry

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