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Review about olive oil characterization using high-field nuclear magnetic resonance
Luisa Mannina1, Cristina Calcagni, Enrico Rossi
1Università del Molise, Facoltà di Scienze MM. FF.NN., Via Mazzini 8, 86170 Isernia, Italy. mannina@mlib.cnr.it
Annali Di Chimica
|March 26, 2003
Abstract:
In the last years Nuclear Magnetic Resonance (NMR) spectroscopy has found many applications in food analysis. Here, we present a review of the most significant results we have obtained in the olive oil characterization using NMR techniques in combination with multivariate statistical methods.