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1 H-NMR fingerprinting is used to evaluate the stability of olive oil at room temperature while protected from light. Principal component analysis (PCA) of the 1 H-NMR spectral data allows to visualize the evolution of virgin olive oil (VOO) with time. The PCA loadings disclose the chemical compounds responsible for the compositional changes taking place in VOO. None of the 1 H-NMR...
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