A comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniques
Rocío Ríos‐Reina, José Ángel Salatti-Dorado, Clemente Ortiz-Romero, María José Cardador, Lourdes Arce, Raquel M. Callejón
Topics & Concepts
Raman spectroscopyChemistryTernary operationAnalytical Chemistry (journal)ChemometricsOlive oilFluorescence spectroscopyChromatographyCross-validationBinary classificationCalibrationFluorescenceSpectroscopyPattern recognition (psychology)Biological systemArtificial intelligenceMathematicsStatisticsFood scienceComputer scienceSupport vector machinePhysicsProgramming languageBiologyOpticsQuantum mechanicsSpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisAdvanced Chemical Sensor Technologies