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    • Spectroscopic and thermal characterization of extra virgin olive oil adulterated with edible oils 

      Chavez Angel, Emigdio; Puertas, Blanca; Kreuzer, Martin; Soliva-Fortuny, Robert; Ng, Ryan C.; Castro-Álvarez, Alejandro; Sotomayor Torres, Clivia M. (MDPI, 2022)
      he substitution of extra virgin olive oil with other edible oils is the primary method forfraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the qualityand authenticity of olive oils ...