A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

Food Control

Volumn 105, Issue , 2019, Pages 209-218

  Uncu, Oguz ^a   Ozen, Banu ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Adulteration; Chemometrics; Fluorescence spectroscopy; FT IR spectroscopy; Olive oil; UV vis spectroscopy

Indexed keywords

EID: 85067305763     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2019.06.013     Document Type: Article

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