Application of Optical Spectroscopic Techniques and Multivariate Statistical Analysis as a Method of Determining the Percentage and Type of Adulteration of Extra Virgin Olive Oil
Giorgos Stavrakakis, Aggelos Philippidis, Michalis Velegrakis
Topics & Concepts
AdulterantOlive oilPomaceEdible oilVegetable oilChromatographyChemistryPulp and paper industryFood scienceEnvironmental scienceMathematicsEngineeringEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesEssential Oils and Antimicrobial Activity