Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

Food Control

Volumn 34, Issue 1, 2013, Pages 158-167

  Pizarro, C ^a   Esteban Diez I ^a   Rodriguez Tecedor S ^a   Gonzalez Saiz J M ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Extra virgin olive oil; FT MIR spectroscopy; Multivariate calibration; Peroxide value; Stepwise orthogonalisation; Variable selection

Indexed keywords

EID: 84877796386     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.03.025     Document Type: Article

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