Electrochemical taste sensor for unmasking extra-virgin olive oils adulterated with rancid or winey-vinegary olive oils

Olive oils may be commercially classified, in a decrease order of quality and economic value, as extra-virgin (EVOO), virgin (VOO) or lampante (LOO) olive oils, being quite prone to frauds. Thus legal protection regulations have been approved by the European Union Commission [1,2], being required th...

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Detalhes bibliográficos
Autor principal: Veloso, Ana C.A. (author)
Outros Autores: Harzalli, Ussama (author), Rodrigues, Nuno (author), Dias, L.G. (author), Oueslati, Souheib (author), Pereira, J.A. (author), Peres, António M. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2020
Texto completo:http://hdl.handle.net/10198/20750
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/20750

Texto Completo

http://hdl.handle.net/10198/20750

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