Rapid Detection of Adulteration in Extra-Virgin Olive Oil using Three-Dimensional Fluorescence Spectra Technology with Selected Multivariate Calibrations
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Title
Rapid Detection of Adulteration in Extra-Virgin Olive Oil using Three-Dimensional Fluorescence Spectra Technology with Selected Multivariate Calibrations
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 18, Issue 9, Pages 2085-2098
Publisher
Informa UK Limited
Online
2015-01-16
DOI
10.1080/10942912.2014.963869
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