| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543462 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠HS-SPME-GC-MS and ATR-FTIR are used to monitor the oxidation of almond oils. ⺠Alkenals and alkadienals were the major compounds present in oxidised oils. ⺠Highlighted differences between Spanish and American almond oils were found. ⺠LDA has allowed the correctly classification of samples according to their origin.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Beltrán, M. Ramos, N. Grané, M.L. MartÃn, M.C. Garrigós,