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RESEARCH PRODUCT
Development of Methods for Olive Oil Quality Evaluation
María Jesús Lerma Garcíasubject
Olive oil qualityElectronic nosePulp and paper industryData treatmentMathematicsOlive oildescription
In this work, a simple and quick method for olive oil classification according to its quality grades, based on direct infusion ESI–MS and LDA, was developed. Moreover, mixtures of EVOO and VOO, and binary mixtures of these two oils with olive oils of lower quality grade have been also evaluated using this methodology and MLR and PLS data treatment.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-01-01 |