Incorporating brand variability into classification of edible oils by Raman spectroscopy
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DOI: 10.1002/cem.3173
Abstract: Two‐hundred and fifteen Raman spectra of 15 edible oils or blends of edible oils from 53 samples spanning multiple brands purchased over 3 years were investigated using a genetic algorithm for spectral pattern recognition. Using… read more here.
Keywords: edible oils; classification edible; variability; brand ... See more keywords