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Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: Part 2—Detection of adulteration with other vegetable oils

Food ChemistryLipid AnalysisPart 2—DetectionFood AuthenticationVirgin Olive OilsFood AnalysisBioanalysisBiostatisticsAnalytical ChemistryPrincipal Component AnalysisFood QualityFood Adulteration DetectionHealth Sciences