Corrigendum to “Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM” (Food Chemistry (2019) 278 (720–728), (S0308814618320429), (10.1016/j.foodch
ISSN
03088146
Date Issued
2019
DOI
10.1016/j.foodchem.2019.01.164