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Excitation-Scanning Hyperspectral Imaging Microscopy to Efficiently Discriminate Fluorescence Signals
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Discrimination of flavoured olive oil based on hyperspectral imaging

Roberto Romaniello1, Antonietta Baiano1

  • 1Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.

Journal of Food Science and Technology
|July 26, 2018
PubMed

Keywords:
AromatizationBlendClassificationFlavouring agentOilSpectral characteristics

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