Evaluation of extra-virgin olive oils shelf life using an electronic tongue: chemometric approach
Physicochemical quality parameters, olfactory and gustatory–retronasal positive sensations of extra-virgin olive oils vary during storage leading to a decrease in the overall quality. Olive oil quality decline may prevent the compliance of olive oil quality with labeling and significantly reduce she...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/15303 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/15303 |