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GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety “Aegina”) oils from two consecutive harvest periods and chemometric differentiation of oils quality

Lydia Valasi, Maroula G. Kokotou, Christos S. Pappas

2021Food Research International22 citationsDOI

Topics & Concepts

PistaciaChemistryGas chromatographyComposition (language)Fourier transform infrared spectroscopyIodine valueGas chromatography–mass spectrometryFatty acidExtraction (chemistry)HorticultureChemical compositionFood scienceMass spectrometryAnimal scienceBotanyChromatographyOrganic chemistryBiologyPhilosophyLinguisticsQuantum mechanicsPhysicsNuts composition and effectsSpectroscopy and Chemometric AnalysesHorticultural and Viticultural Research
GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety “Aegina”) oils from two consecutive harvest periods and chemometric differentiation of oils quality | Litcius