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Fourier-transform infrared spectroscopy (FTIR), followed by multivariate treatment of spectral data, was used to evaluate the oxidised fatty acid (OFA) concentration in virgin olive oil samples characterised by different oxidative status. The entire FTIR spectra (4000–700cm −1 ) of oils were divided in 25 wavelength regions. The normalised absorbances of the peak areas within these regions...
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