Statistical comparison of trace elements in olive oil based on principal component analysis and cluster analysis

YANG Wenyi; CHEN Lin; ZHOU Xuezhong

doi:10.13995/j.cnki.11-1802/ts.024115

YANG Wenyi, CHEN Lin, ZHOU Xuezhong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 222-227.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 222-227. DOI: 10.13995/j.cnki.11-1802/ts.024115

Statistical comparison of trace elements in olive oil based on principal component analysis and cluster analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 222-227 https://doi.org/10.13995/j.cnki.11-1802/ts.024115

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Received	Published
2020-04-01	2020-07-25
Issue Date
2020-08-17

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