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Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio

Luana Bontempo1, Mauro Paolini1, Pietro Franceschi2

  • 1Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
C, H and O stable isotopesFatty acidsGeographical originOlive oil

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