Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

LOURDES ARCE JIMÉNEZ2026-01-292026-01-29201810.1016/j.foodcont.2017.10.0122-s2.0-85038841232https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28737BiotechnologyFood ScienceDetection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysisresearch article