Algorithms for the detection of hazelnut oil in olive oil
The fraudulent addition of hazelnut oil to olive oil can be only detected in high proportions (20–25%), using the D7-stigmastenol and the difference between triacylglycerols of equivalent carbon number 42, determined experimentally by HPLC and calculated theoretically from the fatty acid composition...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2000-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/470 |