Review about olive oil characterization using high-field nuclear magnetic resonance |
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| Authors: | Mannina Luisa Calcagni Cristina Rossi Enrico Segre Annalaura |
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| Institution: | Università del Molise, Facoltà di Scienze MM. FF.NN., Via Mazzini 8, 86170 Isernia, Italy. mannina@mlib.cnr.it |
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| Abstract: | In the last years Nuclear Magnetic Resonance (NMR) spectroscopy has found many applications in food analysis. Here, we present a review of the most significant results we have obtained in the olive oil characterization using NMR techniques in combination with multivariate statistical methods. |
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