A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils - Concepedia

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A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

DOI Full Paper Access

98

Citations

38

References

2019

Year

Oğuz Uncu, Banu Özen

Food ChemistryFood AuthenticationInfrared SpectroscopySpectroscopyFresh Olive OilsAnalytical ChemistryOld Olive OilsComparative StudyUv-vis SpectroscopySpectroscopic Method

References

	Year	Citations

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