Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data

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Title
Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data
Authors
Keywords
Continuous statistical modelling, Dimensionality reduction, Rapid detection, Adulteration, Extra virgin olive oil, FT-IR, RAMAN, Spectroscopy
Journal
FOOD CHEMISTRY
Volume 217, Issue -, Pages 735-742
Publisher
Elsevier BV
Online
2016-09-10
DOI
10.1016/j.foodchem.2016.09.011

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