Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors
Escuderos, María E., García, María, Jiménez, Antonio, Horrillo, María C.Volume:
136
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.09.051
Date:
February, 2013
File:
PDF, 427 KB
english, 2013