article · Food Chemistry

Detection and quantification of extra virgin olive oil adulteration by other grades of olive oil using front-face fluorescence spectroscopy and different multivariate analysis techniques

Hicham Zaroual
Yassine Ez zoubi
El Mestafa El Hadrami
Abdellah Farah
Christine Chèné
Romdhane Karoui

20259 citationsAbdelmalek Essaâdi University

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Research topics

Spectroscopy and Chemometric Analyses
Edible Oils Quality and Analysis
Dye analysis and toxicity

Sustainable Development Goals

2Zero Hunger

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DOI: 10.1016/j.foodchem.2025.143736

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