Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy

Published 2015 View Full Article

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Title
Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
Authors
Keywords
Olive oil, Partial least square analysis, FTIR, Quality parameters, Oxidative stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 2, Pages 978-984
Publisher
Elsevier BV
Online
2015-05-13
DOI
10.1016/j.lwt.2015.05.002

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