Yu Miao

Quantitative detection of peanut oil adulteration in olive oil via three-dimensional fluorescence spectroscopy and a PARAFAC–BPNN combination

Olive oil as a high-value edible oil is highly susceptible to adulteration in the marketplace, particularly through the addition of low-cost oils, which severely undermines consumer interests and market fairness. In this study, a novel method based on three-dimensional fluorescen...