Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available li...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/22/8/2831 |