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dc.contributor.authorGonzález Domínguez, Raúl 
dc.contributor.authorSayago Gómez, Ana 
dc.contributor.authorMorales, María Teresa
dc.contributor.authorFernández Recamales, María Ángeles
dc.identifier.citationGonzález Domínguez, R., Sayago Gómez, A., Morales, M. T., Fernández Recamales, M. A. (2019). Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. Foods, 8(8), 287. DOI:
dc.description.abstractThe adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.es_ES
dc.relation.isversionofPublisher’s versión
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.subject.otherVirgin olive oiles_ES
dc.subject.otherHazelnut oiles_ES
dc.titleAssessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Methodes_ES

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