DOI: 10.21577/0100-4042.20170948
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Abstract: As olive oil (OO) is more expensive than other vegetable oils, it is usually adulterated by blending it with more economic edible oils such as cottonseed oil (CSO), canola oil (CO), and soybean oil (SO). This research aimed to determine the fatty acid compositions obtained as a result of blending different proportions of CSO, CO and SO with OO using a gas chromatograph and to reveal OO adulteration by evaluating the obtained data with different machine learning algorithms. The assessment of the OO consisted of… Show more

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