Normal-phase liquid chromatography fingerprints for classification of olive oil and other vegetable oils
Chromatography
Ana M. Jiménez‑Carvelo; Luis Cuadros Rodríguez; Antonio Gonzalez Casado; Estefanía Pérez‑Castaño
Department of Analytical Chemistry, University of Granada, Granada, Spain
This dataset contains raw instrumental chromatographic fingerprints of the methyl‑transesterified fraction from various edible vegetable oils. It supports chemometric classification methods distinguishing olive oil from others. Data were collected and organized for analytical validation in CSV format.
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