Analysis of peroxide value in olive oils with an easy and green method
Francesco Longobardi, Francesco Contillo, Lucia Catucci, Luca Tommasi, Francesco Caponio, Vito Michele Paradiso
Topics & Concepts
AbsorbanceChemistryChromatographyOlive oilCalibration curveTriiodideDetection limitCorrelation coefficientCoefficient of variationIodidePeroxide valueFood scienceMathematicsOrganic chemistryPhysical chemistryStatisticsElectrodeElectrolyteDye-sensitized solar cellElectrochemical sensors and biosensorsChemical and Physical Properties in Aqueous SolutionsElectrochemical Analysis and Applications