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Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods

Ft-ir SpectroscopyMultivariate Pattern RecognitionEngineeringEdible OilsFood AuthenticationPattern RecognitionSpectroscopyFood AnalysisInfrared SpectroscopyChemometric MethodSensory ScienceAnalytical ChemistryBiostatisticsFood QualityChromatography