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Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality

The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available li...

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Detalles Bibliográficos
Autor principal:	García Martín, Juan Francisco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031905/ https://www.ncbi.nlm.nih.gov/pubmed/35458818 http://dx.doi.org/10.3390/s22082831

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