عناصر مشابهة

• Quantification of polyphenols, a-Tocopherol and Some other Components in Olive Oil and Leaves by Means of Optical Absorption and Fluorescence Spectroscopy. A Way to Distinguish Between Olive Oil Produced in jordan from Irrigated and non-Irrigated Area's
  بواسطة: Al Wardat, Amer W. منشور: (2013)
• The use of fluorescence spectroscopy as a tool to characterize edible oils present in Jordan a step to study possible adulteration of Jordan's olive oil
  بواسطة: Abu Sweileim, Ahmad Mahmoud منشور: (2010)
• CHARACTERIZATION OF THE FATTY ACIDS COMPOSITION AND MINOR COMPONENTS OF THE OLIVE OIL EXTRACTED FROM FRUITS OF THE IMPROVED NABALI OLIVE TREE GROWN IN DIFFERENT GEOGRAPHICAL AREAS IN JORDAN
  بواسطة: Al Juneidi, Hamzeh A. S. منشور: (2005)
• Correlation between sensory and chemical properties with fluorescence characteristics of olive oil in Jordan
  بواسطة: Al Momani, Ayman S. منشور: (2012)
• The use of fluorescence spectroscopy to identify and classify Jordan's olive oil according to origin
  بواسطة: Jamhawi, Abd Alqader M. منشور: (2010)