Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months - Archive ouverte HAL Access content directly
Journal Articles Food Chemistry Year : 2022

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

(1) , , , (1)
1

Dates and versions

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

Identifiers

Cite

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⟩
7 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More