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Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

Crossref DOI link: https://doi.org/10.1016/j.foodchem.2014.10.002

Published Print: 2015-04

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Laroussi-Mezghani, S.

Vanloot, P.

Molinet, J.

Dupuy, N.

Hammami, M.

Grati-Kamoun, N.

Artaud, J.
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Article Title: Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

Journal Title: Food Chemistry

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2014.10.002

Content Type: article

Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.

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