Article Versions Notes

Zhang T, Liu Y, Dai Z, Cui L, Lin H, Li Z, Wu K, Liu G. Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy. Sensors. 2022; 22(3):1227. https://doi.org/10.3390/s22031227

Zhang, Ting, Yuyang Liu, Zhuoping Dai, Lihan Cui, Hongze Lin, Zejian Li, Kaihua Wu, and Guangyu Liu. 2022. "Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy" Sensors 22, no. 3: 1227. https://doi.org/10.3390/s22031227

Zhang, T., Liu, Y., Dai, Z., Cui, L., Lin, H., Li, Z., Wu, K., & Liu, G. (2022). Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy. Sensors, 22(3), 1227. https://doi.org/10.3390/s22031227