HS-GC-IMS and chemometric data treatment for food authenticity assessment: Olive oil mapping and classification through two different devices as an example

LOURDES ARCE JIMÉNEZ2026-01-292026-01-29201910.1016/j.foodcont.2018.11.0012-s2.0-85057161526https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29811BiotechnologyFood ScienceHS-GC-IMS and chemometric data treatment for food authenticity assessment: Olive oil mapping and classification through two different devices as an exampleresearch article