Rapid Identification of Extra Virgin Olive Oil by Spectrometry

In this paper, the spectral characteristics of extra virgin olive oil mixed with different proportions of olive oil (refined olive oil), rapeseed oil, corn oil and soybean oil were investigated. The adulterated samples and pure oil samples were rapidly detected by fluorescence spectroscopy and ultra...

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Bibliographic Details
Main Authors: Cong TANG, Shijun SHAO, Yujie WEN, Qing LIANG, Shuqing DONG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-05-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060131