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Authentication of Argentinean extra-virgin olive oils using three-way fluorescence and two-way near-infrared data

Valeria A Lozano1, Ana M Jiménez Carvelo2, Alejandro C Olivieri1

  • 1Instituto de Química Rosario (CONICET-UNR), 27 de Febrero 210 Bis (2000), Rosario, Argentina; Departamento de Química Analítica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531 (2000), Rosario, Argentina.

Food Chemistry
|September 7, 2024
PubMed

Keywords:
AdulterationData fusionExtra virgin olive oilMatrix fluorescence dataNear infrared spectroscopyOne-class SIMCA

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