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
- Gerhardt, N.
- Schwolow, S.
- Rohn, S.
- Pérez-Cacho, P.R.
- Galán-Soldevilla, H.
- Arce, L.
- Weller, P.
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2019
Alea: 278
Orrialdeak: 720-728
Mota: Artikulua