Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity
An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/24361 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/24361 |