Thermal oxidation assessment of Italian extra virgin olive...

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2020 / 08 Vol. 237

Thermal oxidation assessment of Italian extra virgin olive oil using an UltraViolet (UV) induced fluorescence imaging system

Rotich, Vincent, Al Riza, Dimas Firmanda, Giametta, Ferruccio, Suzuki, Tetsuhito, Ogawa, Yuichi, Kondo, Naoshi
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Volume:
237
Journal:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
DOI:
10.1016/j.saa.2020.118373
Date:
August, 2020
File:
PDF, 1.53 MB
2020
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