Open AccessQuantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobrançosa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics
Author(s) -
Manuela Machado,
Nelson Machado,
Irene Gouvinhas,
Maria Luisa Oliveira da Cunha,
José M. M. M. de Almeida,
Ana Barros
Publication year - 2014
Publication title -
food analytical methods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.684
H-Index - 46
eISSN - 1936-976X
pISSN - 1936-9751
DOI - 10.1007/s12161-014-0017-2
Subject(s) - chemometrics , partial least squares regression , principal component regression , calibration , ripening , chemistry , principal component analysis , mathematics , olive oil , mean squared error , analytical chemistry (journal) , fourier transform infrared spectroscopy , biological system , chromatography , statistics , food science , physics , quantum mechanics , biology
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