Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors

Published 2012 View Full Article

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Title
Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 136, Issue 3-4, Pages 1154-1159
Publisher
Elsevier BV
Online
2012-09-23
DOI
10.1016/j.foodchem.2012.09.051

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