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Venturini F, Sperti M, Michelucci U, Herzig I, Baumgartner M, Caballero JP, Jimenez A, Deriu MA. Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques. Foods. 2021; 10(5):1010. https://doi.org/10.3390/foods10051010

Venturini, Francesca, Michela Sperti, Umberto Michelucci, Ivo Herzig, Michael Baumgartner, Josep Palau Caballero, Arturo Jimenez, and Marco Agostino Deriu. 2021. "Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques" Foods 10, no. 5: 1010. https://doi.org/10.3390/foods10051010

Venturini, F., Sperti, M., Michelucci, U., Herzig, I., Baumgartner, M., Caballero, J. P., Jimenez, A., & Deriu, M. A. (2021). Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques. Foods, 10(5), 1010. https://doi.org/10.3390/foods10051010