Literature DB >> 30827611

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".

Natalie Gerhardt1, Sebastian Schwolow1, Sascha Rohn2, Pilar Ruiz Pérez-Cacho3, Hortensia Galán-Soldevilla3, Lourdes Arce4, Philipp Weller5.   

Abstract

Entities:  

Year:  2019        PMID： 30827611     DOI： 10.1016/j.foodchem.2019.01.164

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


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  1 in total

1.  An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test.

Authors:  Enrico Valli; Filippo Panni; Enrico Casadei; Sara Barbieri; Chiara Cevoli; Alessandra Bendini; Diego L García-González; Tullia Gallina Toschi
Journal:  Foods       Date:  2020-05-20
  1 in total

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