Litcius/Paper detail

Classification of olive fruits and oils based on their fatty acid ethyl esters content using electronic nose technology

Diego Manuel Martínez Gila, Chiara Sanmartin, Javiera P. Navarro Soto, Fabio Mencarelli, Juan Gómez Ortega, Javier Gámez García

2021Journal of Food Measurement & Characterization16 citationsDOI

Topics & Concepts

Electronic noseChemistryFatty acidChromatographyNaive Bayes classifierEthyl esterFood sciencePattern recognition (psychology)Artificial intelligenceOrganic chemistryComputer scienceSupport vector machineAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric AnalysesAnalytical Chemistry and Chromatography
Classification of olive fruits and oils based on their fatty acid ethyl esters content using electronic nose technology | Litcius