2021•Food Analytical MethodsRequires access

Application of Optical Spectroscopic Techniques and Multivariate Statistical Analysis as a Method of Determining the Percentage and Type of Adulteration of Extra Virgin Olive Oil

Giorgos Stavrakakis, Aggelos Philippidis, Michalis Velegrakis

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Key concepts: Adulterant, Olive oil, Pomace, Edible oil, Vegetable oil, Chromatography, Chemistry, Pulp and paper industry

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Application of Optical Spectroscopic Techniques and Multivariate Statistical Analysis as a Method of Determining the Percentage and Type of Adulteration of Extra Virgin Olive Oil — Research Paper | ScholarLens