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2003•Food ChemistryRequires access

Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils

Effi Christopoulou, Maria Lazaraki, Michael Komaitis, K. Kaselimis

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Key concepts: Vegetable oil, Olive oil, Food science, Triglyceride, Chemistry, Fatty acid, Edible oil, Cholesterol

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Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils — Research Paper | ScholarLens