Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

✍ Scribed by Nicoletta Sinelli; Lorenzo Cerretani; Valentina Di Egidio; Alessandra Bendini; Ernestina Casiraghi

• Book ID: 116488662
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 303 KB
• Volume: 43
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2009.10.008