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

Hicham Zaroual (1) , Christine Chèné , El Mestafa El Hadrami , Romdhane Karoui (1)

1 BioEcoAgro - Equipe 9 - Structure-function relationship at the service of the reasoned formulation of food and ingredients

Domaines: Sciences du Vivant [q-bio]; Sciences de l'environnement

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⟩