| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542629 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠The aim: sterols and triterp, diols as indicators of variety and ripening in olive oil. ⺠GC-FID data were processed by MANOVA, PCA and SLDA. ⺠Sterols and triterp. diols can be indicators of variety regardless ripening degree. ⺠Sterols and triterp. diols can be indicators of ripening degree regardless variety. ⺠The majority of indicators are stable after a 12-month storage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marina LukiÄ, Igor LukiÄ, Marin Krapac, Barbara Sladonja, Vlasta Piližota,