# 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

**Wikidata**: [openalex:W2901294913](https://www.wikidata.org/wiki/openalex:W2901294913)  
**Source**: https://4ort.xyz/entity/quality-assessment-of-olive-oils-based-on-temperature-ramped-hs-gc-ims-and-sensory-evaluation-comparison-of-different-pr