Application of optical spectroscopic techniques and multivariate statistical analysis as a method of determining the percentage and type of adulteration of extra virgin olive oil | IESL-FORTH

Language English

Giorgos Stavrakakis, Aggelos Philippidis, Michalis Velegrakis

Accepted for publication

in Food Analytical Methods

(23/05/2021)

2021

TBD

Journal

FAM

Printer-friendly version