Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics
Keywords: رگرسیون حداقل مربعات جزئی; FTIR; Fourier transform infrared spectroscopy; ATR; Attenuated Total Reflectance; PCA; principal component analysis; DA; discriminant analysis; PLS-R; partial least squares regression; PCR; Principal Component Regression; RI; Ripening Index; GAE; gallic a