Assessment of extra virgin olive oil quality by miniaturized near infrared instruments in a rapid and non-destructive procedure
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
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5. Borghi, F.T., Santos, P.C., Santos, F.D., Nascimento, M.H., Correa, T., Cesconetto, M., Pires, A.A., Ribeiro, A.V.F.N., Lacerda Jr, V., Romao, W., & Filgueiras, P. R. (2020). Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics. Microchemical Journal, 159, 105544. https://doi.org/ 10.1016/j.microc.2020.105544.
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