Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil
Ken Abamba Omwange, Dimas Firmanda Al Riza, Yoshito Saito, Tetsuhito Suzuki, Yuichi Ogawa, Keiichiro Shiraga, Ferruccio Giametta, Naoshi Kondo
Topics & Concepts
Olive oilChemistryFluorescence spectroscopyFluorescencePartial least squares regressionFood scienceChromatographyMathematicsOpticsPhysicsStatisticsEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesDye analysis and toxicity