Use of ATR-FTIR spectroscopy to detect the changes
in extra virgin olive oil by adulteration with
soybean oil and high temperature heat treatment
Poiana Mariana-Atena,
Alexa Ersilia,
Munteanu Melania-Florina,
Gligor Ramona,
Moigradean Diana,
Mateescu Constantin
Affiliations
Poiana Mariana-Atena
Banat’s
University of Agricultural Sciences and Veterinary Medicine “King
Michael I of Romania” from Timisoara, Faculty of Food Processing
Technology, Calea Aradului 119, 300645 Timisoara, Romania
Alexa Ersilia
Banat’s
University of Agricultural Sciences and Veterinary Medicine “King
Michael I of Romania” from Timisoara, Faculty of Food Processing
Technology, Calea Aradului 119, 300645 Timisoara, Romania
Munteanu Melania-Florina
”Vasile Goldis” Western
University of Arad, The Faculty of General Medicine, Pharmacy and
Dental Medicine, Feleacului Street 1, 310396 Arad, Romania
Gligor Ramona
”Vasile Goldis” Western
University of Arad, The Faculty of General Medicine, Pharmacy and
Dental Medicine, Feleacului Street 1, 310396 Arad, Romania
Moigradean Diana
Banat’s
University of Agricultural Sciences and Veterinary Medicine “King
Michael I of Romania” from Timisoara, Faculty of Food Processing
Technology, Calea Aradului 119, 300645 Timisoara, Romania
Mateescu Constantin
Banat’s
University of Agricultural Sciences and Veterinary Medicine “King
Michael I of Romania” from Timisoara, Faculty of Food Processing
Technology, Calea Aradului 119, 300645 Timisoara, Romania