About this document
Olive Oil Analysis via Fluorescence Methods by Arturo Jiménez is a document available to read on EtoBox.
This document discusses the analysis of olive oils using fluorescence spectroscopy. It describes the fluorescent properties and components of olive oil, and how fluorescence spectroscopy can be used for quality analysis, adulteration detection, and monitoring oxidation during storage. Multidimensional fluorescence measurement techniques are needed to analyze the complex fluorescence spectra of olive oils.
- Author
- Arturo Jiménez
- Language
- EN