A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters

European Journal of Lipid Science and Technology

Volumn 121, Issue 2, 2019, Pages

  Willenberg, Ina ^a   Matthäus, Bertrand ^a   Gertz, Christian ^b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b Maxfry GmbH Advanced Food Ingredient   (Germany)

Author keywords

classification; logit regression; near infrared spectroscopy; olive oil; quality

Indexed keywords

EID: 85058957229     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201800361     Document Type: Article

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