Determination of the Volatile and Semi-Volatile Components of Olive Oil Using SPME
Olive oil has long been the chosen cooking and/or dipping oil in a Mediterranean diet. It has been proven to be a much healthier alternative to other oil options. Olive oils are not defined by the type of olive used as much as by the process by which the oil is made. This application will examine the volatile components of four different types of olive oil using Solid Phase Micro Extraction.
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