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Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

Food ChemistryMir SpectroscopyFatty Acid CompositionLipid AnalysisPolyphenolicsAnalytical TechniquesFood AnalysisChemical CompositionAnalytical ChemistryChemistryChromatography