A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS

LOURDES ARCE JIMÉNEZNATIVIDAD JURADO CAMPOS2026-01-292026-01-29201910.1016/j.foodchem.2019.02.1042-s2.0-85062842568https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30156Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceA robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMSresearch article