Exploratory Assessment of Rancidity Intensity in Blended Olive Oils Using an Electronic Nose and Its Potential for Quality Grading

AuthID
 P-01A-F5K
6
Author(s)
Landoulsi, F
·
Khemakhem, M
·
Rodrigues, N
Tipo de Documento
Article
Year published
2026
Publicado
in FOOD CONTROL, ISSN: 0956-7135
Volume: 182, Páginas: 111839 (9)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105021539049
Wos: WOS:001619731400001
Source Identifiers
ISSN: 0956-7135
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