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Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics.

Ali, Hina

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics. [electronic resource] - Applied spectroscopy Sep 2018 - 1371-1379 p. digital

Publication Type: Journal Article

ISSN: 1943-3530

Standard No.: 10.1177/0003702818768485 doi

Subjects--Topical Terms:
Food Contamination--analysis
Least-Squares Analysis
Olive Oil--analysis
Principal Component Analysis
Spectrometry, Fluorescence--methods

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