Effect of Malaxation Temperature on the Physicochemical and Sensory Quality of Cv. Cobrancosa Olive Oil and Its Evaluation Using an Electronic Tongue

AuthID
 P-00T-0SR
6
Author(s)
Marx, IMG
·
Rodrigues, N
·
Document Type
Article
Year published
2021
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 137, Pages: 110426 (9)
Indexing
Wos®
Scopus®
Crossref®27
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85094831691
Wos: WOS:000600557500057
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service