Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM
Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM
Authors
Keywords
Olive oils, Ion mobility, Chemometry, Classification, VOC profiling, Gas chromatography, PCA, LDA
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