Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.

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第一作者： Eleni,Nanou

第一单位： Department of Physics, University of Patras, 26504 Patras, Greece.;Institute of Chemical Engineering Sciences (ICE-HT), Foundation for Research and Technology-Hellas (FORTH), 26504 Patras, Greece.

作者： Eleni,Nanou ^[1] ; Marios,Bekogianni ^[2] ; Theodoros,Stamatoukos ^[2] ; Stelios,Couris ^[1]

作者单位： Department of Physics, University of Patras, 26504 Patras, Greece.;Institute of Chemical Engineering Sciences (ICE-HT), Foundation for Research and Technology-Hellas (FORTH), 26504 Patras, Greece. ^[1] Department of Physics, University of Patras, 26504 Patras, Greece. ^[2]

关键词 Laser-Induced Breakdown Spectroscopy—LIBS UV-Vis-NIR absorption spectroscopy adulteration edible oils extra virgin olive oil machine learning

DOI 10.3390/foods14020321

PMID 39856986

发布时间 2025-01-28

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Foods (Basel, Switzerland)

2025年14卷2期

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Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.

Foods (Basel, Switzerland)

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Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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