Fatma Nur ARSLAN

ATR–FTIR SPECTROSCOPY COMBINED WITH CHEMOMETRICS FOR RAPID CLASSIFICATION OF EXTRA VIRGIN OLIVE OILS AND EDIBLE OILS FROM DIFFERENT CULTIVARS AVAILABLE ON THE TURKISH MARKETS

Eskişehir Technical University Journal of Science and Technology A - Applied Sciences and Engineering

2018-Cilt: 19 - Sayı: 4

926-947

Classification, Spectroscopy, Chemometrics, Virgin olive oil

8531