One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction

1. Jiménez-Carvelo, A.M.
2. Pérez-Castaño, E.
3. González-Casado, A.
4. Cuadros-Rodríguez, L.