AUTHENTICATION OF VIRGIN OLIVE OILS USING PRINCIPAL COMPONENT ANALYSIS OF TRIGLYCERIDE AND FATTY-ACID PROFILES .2. DETECTION OF ADULTERATION WITH OTHER VEGETABLE-OILS

被引：35

作者：

TSIMIDOU, M

MACRAE, R

WILSON, I

机构：

[1] UNIV READING, DEPT FOOD SCI, READING RG6 2AP, ENGLAND

[2] UNIV READING, DEPT APPL STAT, READING RG6 2AN, ENGLAND

来源：

FOOD CHEMISTRY | 1987年 / 25卷 / 04期

关键词：

D O I：

10.1016/0308-8146(87)90011-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：251 / 258

页数：8

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[6]

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