Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

Published 2012 View Full Article

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Title
Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 138, Issue 2-3, Pages 915-922
Publisher
Elsevier BV
Online
2012-11-29
DOI
10.1016/j.foodchem.2012.11.087

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