Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactory–gustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils accord...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/12837 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/12837 |