Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months - Université d'Artois 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

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hal-03653088 , version 1 (16-10-2023)

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