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Article Menu Download PDF[PDF] Full Article Content List Abstract Introduction Wine sensory attributes Declaration of conflicting interests Funding References Figures & Tables Article Metrics Toggle citation dialog Cite Toggle share dialog Share Toggle permissions dialog Request Permissions Related Articles Assessing olive oil peroxide value by NIRS, and on reference methods

AutorCayuela, José Antonio
Palabras claveOlive oil
Reference methods
Peroxide value
Fecha de publicación30-abr-2017
EditorSage Publications
CitaciónNIR News 28 (3): 12-16 (2017)
ResumenPeroxide value is a basic parameter used for the olive oil quality characterization. We report trials to establish an NIR or Vis/IR spectroscopy technique to allow the satisfactory determination of the olive oil peroxide value. In relation to this, the possibility is considered if the NIR technique can offer greater accuracy and precision than the reference method. The NIR or Vis/NIR technique would avoid the large consumption of reagents and solvents needed in the usual method, also facilitating a faster and potentially multi-parametric measurement.
Descripción5 Páginas, 4 Figuras
Versión del editorhttp://dx.doi.org/10.1177/0960336017703238
URIhttp://hdl.handle.net/10261/167397
E-ISSN0960-3360
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