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

✍ Scribed by Pizarro, C.; Rodríguez-Tecedor, S.; Pérez-del-Notario, N.; Esteban-Díez, I.; González-Sáiz, J.M.

• Book ID: 123465416
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 743 KB
• Volume: 138
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.11.087