Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils-Reference-Cited by-同舟云学术

Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils

Published:2019-02 Issue: Volume:274 Page:518-525
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pérez-Castaño Estefanía,Medina-Rodríguez Santiago,Bagur-González M.Gracia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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4. Partial least squares for discrimination;Barker;Journal of Chemometrics,2003

5. Discriminant analysis and classification of chromatographic data;Biancolillo,2018

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