Use of portable Raman spectroscopy in the quality control of extra virgin olive oil and adulterated compound oils
Iago H.A.S. Barros, Layla P. Santos, Márcia H.C. Nascimento, Valdemar Lacerda, Paulo R. Filgueiras, Wanderson Romão
Topics & Concepts
AdulterantPartial least squares regressionOlive oilUnivariatePrincipal component analysisChemistrySoybean oilChromatographyChemometricsFood scienceAnalytical Chemistry (journal)MathematicsMultivariate statisticsStatisticsSpectroscopy and Chemometric AnalysesSpectroscopy Techniques in Biomedical and Chemical ResearchEdible Oils Quality and Analysis