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Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower grade oil. Most analytical methods employed fo...

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Principais autores: Mehrvash Varnasseri, Howbeer Muhamadali, Yun Xu, Paul I. C. Richardson, Nick Byrd, David I. Ellis, Pavel Matousek, Royston Goodacre
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-09-01
Serier:Applied Sciences
Fag:
food security
food adulteration
Raman spectroscopy
SORS
chemometrics
Online adgang:https://www.mdpi.com/2076-3417/11/18/8347
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