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

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653088
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Submitted on : Wednesday, April 27, 2022 - 12:51:36 PM
Last modification on : Wednesday, September 21, 2022 - 3:24:40 PM

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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, Elsevier, 2022, 370, pp.131009. ⟨10.1016/j.foodchem.2021.131009⟩. ⟨hal-03653088⟩

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