Normal-phase liquid chromatography fingerprints for classification of olive oil and other vegetable oils

Jimenez-Carvelo, A. M.; Perez-Castano, E.; Gonzalez-Casado, A.; Cuadros-Rodriguez, L. (2017). One-input and two-input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction. Food Chemistry, 221, 1784-1791. https://doi.org/10.1016/j.foodchem.2016.10.103 Jimenez-Carvelo, A. M. (2025). Normal-phase liquid chromatography fingerprints for classification of olive oil and other vegetable oils. Zenodo. https://doi.org/10.5281/zenodo.14650962