Fluorescence properties of some of the minor components present on Jordan's olive oil : a way to follow Jordan's olive assessements and deterioration

عناصر مشابهة

• The use of fluorescence spectroscopy as a tool to characterize edible oils present in Jordan a step to study possible adulteration of Jordan's olive oil
  بواسطة: Abu Sweileim, Ahmad Mahmoud
  منشور: (2010)
• The use of fluorescence spectroscopy as a tool follow classification and degradation of labeled olive oil sold at supermarkets and unlabeled olive oil used in public restaurants versus well classified local and international olive oil samples
  بواسطة: Bani Khalid, Mohammad Omar
  منشور: (2010)
• Quantification of polyphenols, a-Tocopherol and Some other Components in Olive Oil and Leaves by Means of Optical Absorption and Fluorescence Spectroscopy. A Way to Distinguish Between Olive Oil Produced in jordan from Irrigated and non-Irrigated Area's
  بواسطة: Al Wardat, Amer W.
  منشور: (2013)
• The use of fluorescence spectroscopy to identify and classify Jordan's olive oil according to origin
  بواسطة: Jamhawi, Abd Alqader M.
  منشور: (2010)
• CHARACTERIZATION OF THE FATTY ACIDS COMPOSITION AND MINOR COMPONENTS OF THE OLIVE OIL EXTRACTED FROM FRUITS OF THE IMPROVED NABALI OLIVE TREE GROWN IN DIFFERENT GEOGRAPHICAL AREAS IN JORDAN
  بواسطة: Al Juneidi, Hamzeh A. S.
  منشور: (2005)