Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Published 2020 View Full Article

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Title
Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
Authors
Keywords
Malaxation, Olive oil quality, Health claim, Electronic tongue, Chemometrics
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110426
Publisher
Elsevier BV
Online
2020-10-21
DOI
10.1016/j.lwt.2020.110426

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