Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils

Published 2018 View Full Article

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Title
Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils
Authors
Keywords
TMS-4,4′-desmethylsterols derivatives, Vegetable-oil fingerprinting, Extra virgin olive oil (EVOO), Chemometrics, Cluster heat-map (C-Hmap), Edible oil classification
Journal
FOOD CHEMISTRY
Volume 274, Issue -, Pages 518-525
Publisher
Elsevier BV
Online
2018-09-06
DOI
10.1016/j.foodchem.2018.08.128

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