Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

LOURDES ARCE JIMÉNEZMARÍA JOSÉ CARDADOR DUEÑAS2026-01-292026-01-29202310.1016/j.fochx.2023.1007382-s2.0-85162108191https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36524Analytical ChemistryFood ScienceComparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categoriesresearch article