Distinguishment, Identification and Aroma Compound Quantification of Portuguese Olive Oils Based on Physicochemical Attributes, Hs-Gc/Ms Analysis and Voltammetric Electronic Tongue

AuthID
 P-00N-AD9
9
Author(s)
Tahri, K
·
Duarte, AA
·
Carvalho, G
·
Mendes, D
·
El Bari, N
·
Tipo de Documento
Article
Year published
2018
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 98, Número: 2, Páginas: 681-690 (10)
Indexing
Wos®
Scopus®
Crossref®20
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85037672296
Wos: WOS:000417483400030
Source Identifiers
ISSN: 0022-5142
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