Publication | Closed Access
The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics
272
Citations
13
References
2004
Year
Food ChemistryFood AuthenticationBiochemistryNatural SciencesSpectroscopyFood AnalysisInfrared SpectroscopyAnalytical ChemistryNear-infrared SpectroscopyOlive OilChromatography
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