# Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4′-desmetylsterols GC(FID) fingerprints of edible vegetable oils

> Research article (Food Chemistry, 2018) · cited 26× · AI/ML

**Wikidata**: [openalex:W2891829853](https://www.wikidata.org/wiki/openalex:W2891829853)  
**Source**: https://4ort.xyz/entity/discrimination-and-classification-of-extra-virgin-olive-oil-using-a-chemometric-approach-based-on-tms-4-4-desmetylsterol