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Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM
Research article (Food Chemistry, 2018) · cited 172× · AI/ML
Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM
Summary
Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM is a scholarly article[1].
Key Facts
Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM. Retrieved May 24, 2026, from https://4ort.xyz/entity/quality-assessment-of-olive-oils-based-on-temperature-ramped-hs-gc-ims-and-sensory-evaluation-comparison-of-different-pr
MLA“Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/quality-assessment-of-olive-oils-based-on-temperature-ramped-hs-gc-ims-and-sensory-evaluation-comparison-of-different-pr.
BibTeX@misc{4ortxyz_quality-assessment-of-olive-oils-based-on-temperature-ramped-hs-gc-ims-and-sensory-evaluation-comparison-of-different-pr_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM}}, year = {2026}, url = {https://4ort.xyz/entity/quality-assessment-of-olive-oils-based-on-temperature-ramped-hs-gc-ims-and-sensory-evaluation-comparison-of-different-pr}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM — https://4ort.xyz/entity/quality-assessment-of-olive-oils-based-on-temperature-ramped-hs-gc-ims-and-sensory-evaluation-comparison-of-different-pr (retrieved 2026-05-24)
