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Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives

✍ Scribed by Raquel Mateos; Arturo Cert; M. Carmen Pérez-Camino; José M. García

Book ID
107490650
Publisher
Springer-Verlag
Year
2004
Tongue
English
Weight
106 KB
Volume
81
Category
Article
ISSN
0003-021X

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An automated version of an exlstmg batch method for the determmatlon of blttemess m wgm olive 011 was developed The automatic method 1s based on flow-mjection analysis @IA) prmclples and 1s Implemented by couphng an FIA mamfold to a sohd-bqmd retention unit m which the sample matm IS retamed on a C,