Gerhardt N, Schwolow S, Rohn S, Pérez-Cacho PR, Galán-Soldevilla H, Arce L, Weller P. 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 Chem 2019;
278:720-728. [DOI:
10.1016/j.foodchem.2018.11.095]
[Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 11/18/2018] [Accepted: 11/20/2018] [Indexed: 11/16/2022]