Laser-Induced Breakdown Spectroscopy vs. Fluorescence Spectroscopy for Olive Oil Authentication

In the present work, laser-induced breakdown spectroscopy (LIBS) and fluorescence spectroscopy are used and assessed for the detection of EVOOs’ adulteration with some non-EVOO edible oils (i.e., pomace, corn, sunflower, and soybean) and the discrimination of EVOOs based on geographical origin. For...

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Hlavní autoři:	Marios Bekogianni, Theodoros Stamatoukos, Eleni Nanou, Stelios Couris
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-03-01
Edice:	Foods
Témata:	laser-induced breakdown spectroscopy—LIBS fluorescence spectroscopy extra virgin olive oil-EVOO edible oils adulteration geographical origin
On-line přístup:	https://www.mdpi.com/2304-8158/14/6/1045
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