Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint

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Title
Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint
Authors
Keywords
TMS-4,4′-desmethylsterols, Representative normalized fingerprint, Nyquist theorem, Partial least squares (PLS), Vegetable oils, Dressing
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 1192-1199
Publisher
Elsevier BV
Online
2017-07-15
DOI
10.1016/j.foodchem.2017.07.069

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