Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes-Reference-Cited by-同舟云学术

Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes

Published:1997-04-01 Issue:4 Volume:45 Page:1076-1083
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aparicio Ramón¹,Morales María T.¹,Alonso Victoria¹

Affiliation:

1. Consejo Superior de Investigaciones Científicas, Avda. P. García Tejero 4, Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960659h

Reference28 articles.

1. Aparicio, R.; Albi, T. SEXIA: An Expert System to Olive Oil Identification: Inferential Rules.Abstracts of Papers; 2nd World Congress of Food Technology, Barcelona, Spain; TecnoAlimentaria: Barcelona, 1987; Vol. 4, pp 2915−2923.

2. Characterization of virgin olive oils by sexia expert system

3. Building decision rules by chemometric analysis: application to olive oil

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