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Incorporation of two-dimensional correlation analysis into discriminant analysis as a potential tool for improving discrimination accuracy: Near-infrared spectroscopic discrimination of adulterated olive oils

Food ChemistryEngineeringFood AuthenticationPattern RecognitionSpectroscopyBioanalysisBiometricsDiscriminant AnalysisInfrared SpectroscopyAnalytical ChemistryBiostatisticsNear-infrared SpectroscopyAdulterated Olive OilsSpectrochemical AnalysisSpectroscopic MethodDiscrimination Accuracy