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Cited article:

Détermination de l’acidité et de l’indice de peroxyde dans les huiles d’olive vierges et dans les huiles raffinées par spectrométrie proche infrarouge à transformée de Fourier

Lionel Lagardere, Hervé Lechat, Florence Lacoste

OCL, 11 1 (2004) 70-75

Published online: 2004-01-15

DOI: https://doi.org/10.1051/ocl.2004.0070

PDF (661.1 KB)

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Critical Reviews in Food Science and Nutrition 57 (7) 1524 (2017)
DOI: 10.1080/10408398.2015.1115954
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Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra

O. Galtier, N. Dupuy, Y. Le Dréau, et al.
Analytica Chimica Acta 595 (1-2) 136 (2007)
DOI: 10.1016/j.aca.2007.02.033
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Usage du proche infrarouge pour la détermination de la qualité des graines oléagineuses

André Merrien, Mohammed Krouti and José Diaz
Oléagineux, Corps gras, Lipides 17 (2) 71 (2010)
DOI: 10.1051/ocl.2010.0299
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