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The Information Content of Visible Spectra of Extra Virgin Olive Oil in the Characterization of Its Origin

✍ Scribed by Michele Forina; Raffaella Boggia; Monica Casale


Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
329 KB
Volume
97
Category
Article
ISSN
0003-4592

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## Abstract This review is a brief account on the application of a novel methodology to the quality control and authentication of extra‐virgin olive oil. This methodology is based on the derivatization of the labile hydrogens of functional groups, such as hydroxyl and carboxyl groups, of olive oil