A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils-Reference-Cited by-同舟云学术

A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

Published:2019-11 Issue: Volume:105 Page:209-218
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Uncu Oguz^ORCID,Ozen Banu^ORCID

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Authentication and quantitation of fraud in extra virgin olive oils based on HPLC-UV fingerprinting and multivariate calibration;Carranco;Foods,2018

5. Theory and application of near infrared reflectance spectroscopy in determination of food quality;Cen;Trends in Food Science & Technology,2007

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