Novel method based on polypyrrole‐modified sensors and emulsions for the evaluation of bitterness in extra virgin olive oils

Published 2012 View Full Article

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Title
Novel method based on polypyrrole‐modified sensors and emulsions for the evaluation of bitterness in extra virgin olive oils
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 48, Issue 2, Pages 673-680
Publisher
Elsevier BV
Online
2012-06-19
DOI
10.1016/j.foodres.2012.06.010

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