The use of FTIR spectroscopy and chemometrics for rapid authentication of extra virgin olive oil
The authenticity of high value edible fats and oils including extra virgin olive oil (EVOO) is an emerging issue, currently. The potential employment of Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and discriminant analysis has been expl...
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Springer New York LLC
2014
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