Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months

Hicham Zaroual; Christine Chèné; El Mestafa El Hadrami; Romdhane Karoui

doi:10.1016/j.foodchem.2021.131009

Journal Articles Food Chemistry Year : 2022

Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months

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1

Hicham Zaroual

Function : Author

Transfrontalière BioEcoAgro - UMR 1158

Christine Chèné

Function : Author

El Mestafa El Hadrami

Function : Author

Romdhane Karoui

Function : Author
PersonId : 769955
ORCID : 0000-0003-3896-6081
IdRef : 07996401X

Transfrontalière BioEcoAgro - UMR 1158

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Life Sciences [q-bio] Environmental Sciences

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Submitted on : Wednesday, April 27, 2022-12:51:36 PM

Last modification on : Wednesday, March 22, 2023-11:44:12 AM

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hal-03653088 , version 1 (27-04-2022)

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HAL Id : hal-03653088 , version 1
DOI : 10.1016/j.foodchem.2021.131009

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Hicham Zaroual, Christine Chèné, El Mestafa El Hadrami, Romdhane Karoui. Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months. Food Chemistry, 2022, 370, pp.131009. ⟨10.1016/j.foodchem.2021.131009⟩. ⟨hal-03653088⟩

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