HIGHLIGHTS
- who: Nigri S. and Oumeddour R. from the Laboratoire d'Analyses Industrielles et Génie des Matériaux, Université , mai, have published the paper: Fourier transform infrared and fluorescence spectroscopy for analysis of vegetable oils, in the Journal: (JOURNAL)
- what: The aim of this research the authors developed FTIR and synchronous scanning fluorescence spectrometry combined with multivariate calibration, for quantitative analyses of extra virgin olive oil EVOO adulterated with pomace olive oil POO.
SUMMARY
Adulteration of edible oils has been a chronic illness in food adulteration for many years. Olive oil . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.