| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538589 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Validated protocol for fatty acid alkyl esters (FAAEs) determination in olive oil. ⺠FAAEs content and sensory data are complementary criteria in olive oil classification. ⺠Fermentative defects are reflected in very high FAAEs concentrations. ⺠Weak sensory defects may be confirmed by the FAAEs content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R.B. Gómez-Coca, W. Moreda, M.C. Pérez-Camino,