Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics
Author:
Funder
Kyoto University
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference43 articles.
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2. Development of rapid extra virgin olive oil quality assessment procedures based on spectroscopic techniques;Baltazar;Agronomy, 10(1),2020
3. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin;Becerra-Herrera;Food Chemistry,2018
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