Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques

Extra virgin olive oil (EVOO) is the highest quality of olive oil and is characterized by highly beneficial nutritional properties. The large increase in both consumption and fraud, for example through adulteration, creates new challenges and an increasing demand for developing new quality assessmen...

Descripción completa

Detalles Bibliográficos
Autores principales: Venturini, Francesca, Sperti, Michela, Michelucci, Umberto, Herzig, Ivo, Baumgartner, Michael, Caballero, Josep Palau, Jimenez, Arturo, Deriu, Marco Agostino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8148140/
https://www.ncbi.nlm.nih.gov/pubmed/34066453
http://dx.doi.org/10.3390/foods10051010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8148140/
https://www.ncbi.nlm.nih.gov/pubmed/34066453
http://dx.doi.org/10.3390/foods10051010

Ejemplares similares