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Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

Food ChemistryFood AuthenticationInfrared SpectroscopySpectroscopyBioanalysisMass SpectrometryFood AnalysisVegetable OilsAnalytical ChemistryNear-infrared SpectroscopyFood QualityMedicinePortable Near-infrared SpectrometerChromatographyHealth Sciences