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