Redundancy Analysis to Reduce the High-Dimensional Near-Infrared Spectral Information to Improve the Authentication of Olive Oil

FRANCISCO JOSE URBANO NAVARROALBERTO MARINAS ARAMENDÍAELENA SÁNCHEZ LÓPEZMARÍA ISABEL SÁNCHEZ RODRÍGUEZ2026-01-292026-01-29202210.1021/acs.jcim.2c009642-s2.0-85138848868https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35439Chemical Engineering (all)Chemistry (all)Computer Science ApplicationsLibrary and Information SciencesRedundancy Analysis to Reduce the High-Dimensional Near-Infrared Spectral Information to Improve the Authentication of Olive Oilresearch article