Publication | Open Access

Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

Lipid AnalysisChemometric AnalysisFood AuthenticationOmega-3 Fatty AcidFood AnalysisAnalytical ChemistryNir SpectraMetabolomicsFood QualityMedicineFatty Acid CompositionsChromatography