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Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey
The aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two consecutive years to show the ...
Infrared spectroscopy for the detection of adulteration in foods
IR spectroscopy in combination with chemometric techniques is an effective tool for the detection of adulteration of high economic value food products such as wine, dietary supplements and olive oil. It provides practical ...