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Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography
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A classification and identification model of extra virgin olive oil adulterated with other edible oils based on

Cong-Hui Lu1, Bao-Qiong Li2, Quan Jing1

  • 1CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; University of Chinese Academy of Sciences, Beijing 100049, China.

Food Chemistry
|April 20, 2023
PubMed

Keywords:
AdulterationClassificationEVOOIdentificationPigmentsSVM

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