Virgin olive oil sensory evaluation by an artificial...

Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors

María E. Escuderos, Sebastián Sánchez, Antonio Jiménez
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Volume:
147
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.snb.2010.01.071
File:
PDF, 232 KB
english, 2010
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