Monovarietal Extra-Virgin Olive Oil Classification: a Fusion of Human Sensory Attributes and an Electronic Tongue

AuthID
 P-00G-KT6
5
Author(s)
Rodrigues, N
·
Document Type
Article
Year published
2016
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 242, Issue: 2, Pages: 259-270 (12)
Indexing
Wos®
Scopus®
Crossref®25
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84940704303
Wos: WOS:000368541300013
Source Identifiers
ISSN: 1438-2377
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