Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study
The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In t...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/321 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|