Edible and non-edible olive oils discrimination by the...

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.
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Volume:
136
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.09.051
Date:
February, 2013
File:
PDF, 427 KB
english, 2013
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