Corrigendum to “Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM” (Food Chemistry (2019) 278 (720–728), (S0308814618320429), (10.1016/j.foodch

HORTENSIA GALÁN SOLDEVILLAMARÍA DEL PILAR RUIZ PÉREZ-CACHOLOURDES ARCE JIMÉNEZ2026-01-292026-01-29201910.1016/j.foodchem.2019.01.1642-s2.0-85061526494https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30064Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceCorrigendum to “Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM” (Food Chemistry (2019) 278 (720–728), (S0308814618320429), (10.1016/j.foodchcorrigendum