Química Física de Fases Condensadas e Interfases
QUIFICON
University of Hamburg
Hamburgo, AlemaniaPublicaciones en colaboración con investigadores/as de University of Hamburg (2)
2019
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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))
Food Chemistry
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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, Vol. 278, pp. 720-728