Recent methods in detection of olive oil adulteration: State-of- the-Art

Recent methods in detection of olive oil adulteration: State-of- the-Art

Olive oils have high consumption due to their health benefits and also owe higher economic value and a grwing demand in the market. However, blending lower grade oils with virgin olive oil can harm its nutritional value and market value. There are valuable reviews on the conventional methods on the...

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Bibliografske podrobnosti
Main Authors: Fataneh Hashempour-baltork, Somaye Vali Zade, Yeganeh Mazaheri, Adel Mirza Alizadeh, Hossein Rastegar, Ziba Abdian, Mohammadali Torbati, Sodeif Azadmard Damirchi
Format: Article
Jezik:English
Izdano: Elsevier 2024-06-01
Serija:Journal of Agriculture and Food Research
Teme:
Adulteration
Chemometric
Food safety
Nutritional value
Olive oil
Online dostop:http://www.sciencedirect.com/science/article/pii/S2666154324001601

Internet

http://www.sciencedirect.com/science/article/pii/S2666154324001601

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