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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Bibliographic Details
Main Author: Veloso, Ana C.A. (author)
Other Authors: Harzalli, Ussama (author), Rodrigues, Nuno (author), Dias, L.G. (author), Oueslati, Souheib (author), Pereira, J.A. (author), Peres, António M. (author)
Format: conferenceObject
Language:eng
Published: 2020
Online Access:http://hdl.handle.net/10198/20749
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/20749

Internet

http://hdl.handle.net/10198/20749

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