Effect of thermal oxidation on detection of adulteration at low concentrations in extra virgin olive oil: Study based on laser-induced fluorescence spectroscopy combined with KPCA–LDA

Yi Li, Siying Chen*, He Chen, Pan Guo, Ting Li, Qixiang Xu

*此作品的通讯作者

科研成果: 期刊稿件 › 文章 › 同行评审

23 引用 （Scopus）

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Chemistry

Food Science