Study of the Quality Parameters and the Antioxidant Capacity for the FTIR-Chemometric Differentiation of <i>Pistacia Vera</i> Oils.

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第一作者： Lydia,Valasi

第一单位： Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.

作者： Lydia,Valasi ^[1] ; Dimitra,Arvanitaki ^[1] ; Angeliki,Mitropoulou ^[1] ; Maria,Georgiadou ^[2] ; Christos S,Pappas ^[1]

作者单位： Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. ^[1] Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. ^[2]

关键词 FTIR Pistacia vera antioxidant discriminant analysis quality tocopherol

主题词抗氧化剂(Antioxidants);判别分析(Discriminant Analysis);黄连木属(Pistacia);植物油类(Plant Oils);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared)

DOI 10.3390/molecules25071614

PMID 32244701

发布时间 2020-12-29

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