Comparison of different classification methods for analyzing fluorescence spectra to characterize type and freshness of olive oils

European Food Research and Technology

Volumn 245, Issue 3, 2019, Pages 745-752

  Dankowska, A ^a   Kowalewski, W ^b  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

^b ADAM MICKIEWICZ UNIVERSITY   (Poland)

Author keywords

Chemometric analysis; Food adulteration; Food storage; Olive oil authenticity; Synchronous fluorescence spectroscopy

Indexed keywords

DIGITAL STORAGE; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FOOD STORAGE;

CHEMOMETRIC ANALYSIS; CLASSIFICATION ACCURACY; CLASSIFICATION ERROR RATE; CLASSIFICATION METHODS; FOOD ADULTERATIONS; SPECTROSCOPIC MEASUREMENTS; SYNCHRONOUS FLUORESCENCE; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY;

OLIVE OIL;

EID: 85056360987     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-018-3196-z     Document Type: Article

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