A novel method for determination of peroxide value and acid value of extra-virgin olive oil based on fluorescence internal filtering effect correction
Xiaoyun Yang, Jingyu Pei, Xueming He, Yue Wang, Liu Wang, Fei Shen, Peng Li, Yong Fang
Topics & Concepts
Peroxide valueFluorescenceAnalytical Chemistry (journal)Acid valueWavelengthAbsorption (acoustics)ChemistryLinear regressionPartial least squares regressionLeast-squares function approximationBiological systemFluorescence spectroscopyCorrelation coefficientPeroxideAbsorption spectroscopyChromatographyMathematicsMaterials scienceStatisticsOpticsOrganic chemistryOptoelectronicsPhysicsBiologyBiochemistryEstimatorSpectroscopy and Chemometric AnalysesWater Quality Monitoring and AnalysisEdible Oils Quality and Analysis