Classification of vegetable oils by linear discriminant analysis of Electronic Nose data
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference30 articles.
1. Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic Head-Space Gas Chromatographic Data
2. Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics
3. Analysis of Volatile Organics in Cooking Oils by Thermal Desorption Gas Chromatography-Mass Spectrometry
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3. Elektronik Burun Metal Oksit Yarı İletken Sensörlerin Gıda Analizlerinde Kullanımı;Akademik Gıda;2022-12-27
4. Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy;Sensors;2022-02-06
5. E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life;Applied Sciences;2021-09-12
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