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Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy

Regina Aroca-Santos1, John C Cancilla1, Gemma Matute1

  • 1Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain.

Journal of Agricultural and Food Chemistry
|June 2, 2015
PubMed

Keywords:
Picual varietaladulterationsextra virgin olive oilneural networksvisible spectroscopy

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