Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose
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Title
Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose
Authors
Keywords
Soft-deodorization, Deacidification, FGC-Enose, Adulteration, GC-IMS, LC-MS, Soft-refined olive oil (SROO), Data fusion
Journal
FOOD CONTROL
Volume 133, Issue -, Pages 108645
Publisher
Elsevier BV
Online
2021-10-27
DOI
10.1016/j.foodcont.2021.108645
References
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