The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics

Analytical Sciences - Tập 20 Số 6 - Trang 935-940 - 2004
Alfred A. Christy1, Sumaporn Kasemsumran2, Yukou Du3, Yukihiro Ozaki3
1Department of Chemistry, Agder University College, Serviceboks 422, N-4604 Kristiansand, Norway.
2Department of Chemistry, Agder University College, Kristiansand, Norway
3Department of Chemistry, Research Center for Near-Infrared Spectroscopy, School of Science & Technology, Kwansei-Gakuin University

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