عناصر مشابهة

• The use of fluorescence spectroscopy as a tool follow classification and degradation of labeled olive oil sold at supermarkets and unlabeled olive oil used in public restaurants versus well classified local and international olive oil samples
  بواسطة: Bani Khalid, Mohammad Omar منشور: (2010)
• 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 to identify and classify Jordan's olive oil according to origin
  بواسطة: Jamhawi, Abd Alqader M. منشور: (2010)
• Fluorescence properties of some of the minor components present on Jordan's olive oil : a way to follow Jordan's olive assessements and deterioration
  بواسطة: Al Dalabeeh, Ahmad S. منشور: (2011)
• The Use of Fluorescence Spectroscopy as a Tool to Classify and to Follow Quality and Purity of Jordanian Honey
  بواسطة: Al Omari, Yousef I. منشور: (2013)