A comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniques

MARÍA JOSÉ CARDADOR DUEÑASLOURDES ARCE JIMÉNEZ2026-01-292026-01-29202410.1016/j.foodcont.2023.1102502-s2.0-85180591280https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37267BiotechnologyFood ScienceA comparative study of fluorescence and Raman spectroscopy for discrimination of virgin olive oil categories: Chemometric approaches and evaluation against other techniquesresearch article