Corrigendum to “Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM” (Food Chemistry (2019) 278 (720–728), (S0308814618320429), (10.1016/j.foodchem.2018.11.095))

1. Gerhardt, N.
2. Schwolow, S.
3. Rohn, S.
4. Pérez-Cacho, P.R.
5. Galán-Soldevilla, H.
6. Arce, L.
7. Weller, P.