A comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniques-Reference-Cited by-同舟云学术

A comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniques

Published:2024-04 Issue: Volume:158 Page:110250
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ríos-Reina Rocío^ORCID,Salatti-Dorado José Ángel^ORCID,Ortiz-Romero Clemente,Cardador María José^ORCID,Arce Lourdes,Callejón Raquel

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference74 articles.

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3. Validation of fluorescence spectroscopy to detect adulteration of edible oil in extra virgin olive oil (EVOO) by applying chemometrics;Ali;Applied Spectroscopy,2018

4. Handbook of olive oil: Analysis and properties;Aparicio,2013

5. Compact optical fluorescence sensor for food quality control using artificial neural networks: Application to olive oil;Arnaud,2022

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