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Researchers find faster,more reliable method to categorise olive oil

Washington [US], September 21 (ANI): While the classification of olive oils into the categories of extra virgin (EVOO), virgin (VOO) and lampante (LOO) seems to be quite a challenge, a team of researchers demonstrated the possibilities that Gas Chromatography along with Ion Mobility Spectrometry (GC-IMS) could provide in order to classify oils into three categories (EVOO, VOO and LOO).

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