A classification and identification model of extra virgin olive oil adulterated with other edible oils based on pigment compositions and support vector machine-Reference-Cited by-同舟云学术

A classification and identification model of extra virgin olive oil adulterated with other edible oils based on pigment compositions and support vector machine

Published:2023-09 Issue: Volume:420 Page:136161
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lu Cong-Hui,Li Bao-Qiong,Jing Quan,Pei Dong,Huang Xin-Yi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry;Arrizabalaga-Larranaga;Food Additives and Contaminants Part A,2020

4. Evaluation of olive oils from the mediterranean region by UV-vis spectroscopy and independent component analysis;Alves;Food Chemistry,2019

5. Determination of pigments in virgin and extra-virgin olive oils: A comparison between two near UV-vis spectroscopic techniques;Borello;Foods,2019

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