Prediction of oil content in olive fruit using Fourier transformed infrared spectroscopy FT-IR coupled with partial least squares regression
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Veröffentlicht in: | International food research journal 2014-03, Vol.21 (2), p.723 |
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container_title | International food research journal |
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creator | Hirri, A Bassbasi, M Kzaiber, F Oussama, A |
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title | Prediction of oil content in olive fruit using Fourier transformed infrared spectroscopy FT-IR coupled with partial least squares regression |
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