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Prediction of the Genetic Variety of Extra Virgin Olive Oils Produced atLa Comunitat Valenciana, Spain, by Fourier Transform Infrared Spectroscopy

https://doi.org/10.1021/jf901730p
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Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products
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Chemical characterization of traditional varietal olive oils in East of Spain
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TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART B. APPLICATION OF DIFFERENT ANALYTICAL TECHNIQUES
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Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
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