Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics

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Title
Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 174, Issue -, Pages 226-232
Publisher
Elsevier BV
Online
2014-11-17
DOI
10.1016/j.foodchem.2014.11.037

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