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A useful procedure for the qualitative and quantitative determination of vegetable oils (canola, hazelnut, pomace and high linoleic/oleic sunflower) as adulterants in commercial samples of extra virgin olive oil, has been developed. Partial least squares (PLS) was employed for the analysis of Fourier transform infrared spectroscopy (FTIR) spectral data of the blend oil samples. Calibration models...
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