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Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry.

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第一作者： Giovanna,Esposito

第一单位： Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Via Bologna 148, 10154 Torino, Italy.

作者： Giovanna,Esposito ^[1] ; Simona,Sciuto ^[1] ; Cinzia,Cocco ^[1] ; Giuseppe,Ru ^[1] ; Pier Luigi,Acutis ^[1]

作者单位： Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D'Aosta, Via Bologna 148, 10154 Torino, Italy. ^[1]

关键词 Direct sample analysis Extra virgin olive oil Fatty acids Mass spectrometry Oleic acid

DOI 10.1007/s13197-021-05063-y

PMID 35153311

发布时间 2023-02-02

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Journal of food science and technology

2022年59卷2期

686-692页

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Journal of food science and technology

2022年59卷2期

686-692页

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Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry.

Journal of food science and technology

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Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry.

Journal of food science and technology

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同项目论文

Journal of food science and technology

相关期刊

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