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

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

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2019

Ausgabe: 278

Seiten: 720-728

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2018.11.095 GOOGLE SCHOLAR
Datenquelle: Scopus