Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

  1. Lerma-García, M.J.
  2. Simó-Alfonso, E.F.
  3. Bendini, A.
  4. Cerretani, L.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2009

Volumen: 117

Número: 4

Pages: 608-614

Type: Article

DOI: 10.1016/J.FOODCHEM.2009.04.052 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus