The First Identification of the Uniqueness and...

Foods 2020 / 04 Vol. 9; Iss. 4

The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis

Lia, Frederick, Formosa, Jean Paul, Zammit-Mangion, Marion, Farrugia, Claude
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9040498
Date:
April, 2020
File:
PDF, 3.27 MB
2020
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