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标题:Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
时间:2019-03-15 13:37:08
DOI:10.1016/j.foodchem.2009.02.068
作者:Gurdeni̇z, G;Ozen, B
出版源: 《Food Chemistry》 ,2009 ,116 (2) :519-525
摘要:This study focuses on the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectrosco...
大小:454 kb
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目录:
  • Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
    • Introduction
    • Materials and methods
      • Samples
      • FT-IR analysis
      • Multivariate analysis
    • Results and discussions
    • Acknowledgements
    • References

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