In the last few years Nuclear Magnetic Resonance (NMR) spectroscopy has found many applications in food analysis. Here, we present a review of our 1H and 13C NMR studies relative to the characterization of olive oils: NMR together with multivariate statistical methods allows to detect the genuinity, the quality, the freshness, the geographical origin and the cultivar of olive oils.
Review about olive oil characterization using High-Field Nuclear Magnetic Resonance?
Rossi E;
2003
Abstract
In the last few years Nuclear Magnetic Resonance (NMR) spectroscopy has found many applications in food analysis. Here, we present a review of our 1H and 13C NMR studies relative to the characterization of olive oils: NMR together with multivariate statistical methods allows to detect the genuinity, the quality, the freshness, the geographical origin and the cultivar of olive oils.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
