Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms

<div>Average emission spectra of each group of olive oil (OO1 = fresh olive oil, OO2 = stored olive oil during 12 months, and OO3 = stored olive oil during 24 months).</div>

Journal of Analytical Methods in Chemistry

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Figure 2: Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms 