# Effect of thermal oxidation on detection of adulteration at low concentrations in extra virgin olive oil: Study based on laser-induced fluorescence spectroscopy combined with KPCA–LDA

> Research article (Food Chemistry, 2019) · cited 30× · AI/ML

**Wikidata**: [openalex:W2980348554](https://www.wikidata.org/wiki/openalex:W2980348554)  
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