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

Published 2009 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 117, Issue 4, Pages 608-614

Publisher

Elsevier BV

Online

2009-04-23

DOI

10.1016/j.foodchem.2009.04.052

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FOOD CHEMISTRY

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