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Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

โœ Scribed by A. Rohman; Y.B. Che Man

Book ID
116488701
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
613 KB
Volume
43
Category
Article
ISSN
0963-9969

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Determination of the authenticity of extra virgin olive oils has become more important in recent years following some infamous adulteration and contamination scandals. The study focused on application of Fourier transform infrared spectroscopy to identify the adulteration of olive oils. Single-bounc