Laser-Induced Breakdown Spectroscopy vs. Fluorescence Spectroscopy for Olive Oil Authentication.

In fact, the intensity of the bands associated with the content of chlorophylls and pheophytins was monotonically decreasing, due to the decrease of the EVOO content in the binary mixtures, while the bands associated with the hydroperoxides, vitamin E, and phenolic compounds exhibited an increasing trend as expected for the non-EVOO edible oils (as can be seen in Supplementary Figure S1 ).

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