Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

标题
Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 116, Issue 2, Pages 519-525
出版商
Elsevier BV
发表日期
2009-03-01
DOI
10.1016/j.foodchem.2009.02.068

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