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.