Using UV-induced fluorescence images integrated with a CACHAS-based two-step hierarchical classification approach for rapid detection of extra virgin olive oil adulteration
Wilson Botelho do Nascimento Filho, Francisco dos Santos Panero, Paulo Henrique Gonçalves Dias Diniz, Caroline Silva, Mirla Cidade
Topics & Concepts
Olive oilFluorescenceComputer scienceChromatographyArtificial intelligenceChemistryPattern recognition (psychology)Biological systemFood scienceBiologyOpticsPhysicsSpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisIdentification and Quantification in Food