Pilar Ruiz Pérez-Cacho-rekin lankidetzan egindako argitalpenak (2)

2019

  1. 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

  2. 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