Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy

Analytica Chimica Acta

Volumn 542, Issue 2, 2005, Pages 151-156

  Poulli, Konstantina I ^a   Mousdis, George A ^b   Georgiou, Constantinos A ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b THEORETICAL AND PHYSICAL CHEMISTRY INSTITUTE   (Greece)

Author keywords

Hierarchical cluster analysis; Principal component analysis; Synchronous fluorescence spectroscopy; Total luminescence spectroscopy; Virgin olive oil

Indexed keywords

ERRORS; FLUORESCENCE; LUMINESCENCE; MONOCHROMATORS; PRINCIPAL COMPONENT ANALYSIS; SCANNING; SPECTROSCOPIC ANALYSIS; SYNCHRONIZATION;

EMISSION SPECTRA; EXCITATION WAVELENGTHS; OLIVE OIL; SYNCHRONOUS FREQUENCY SPECTROSCOPY;

OILS AND FATS;

EDIBLE OIL; OLIVE OIL;

ANALYTICAL ERROR; ARTICLE; CLUSTER ANALYSIS; FLUORESCENCE ANALYSIS; INSTRUMENTATION; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; QUALITY CONTROL; SPECTRAL SENSITIVITY; SPECTROSCOPY; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY; TOTAL LUMINESCENCE SPECTROSCOPY;

EID: 20444385886     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2005.03.061     Document Type: Article

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