Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2909-z
Abstract: The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, comprising Ayvalik, Memecik,… read more here.
Keywords: infrared spectroscopy; discriminative capacities; spectroscopy; olive oils ... See more keywords