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

By: Contributor(s): Producer: 20181113Description: 1371-1379 p. digitalISSN:
  • 1943-3530
Subject(s): Online resources: In: Applied spectroscopy vol. 72
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Publication Type: Journal Article

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