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

AuthID
 P-00K-3J8
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
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84954385521
Source Identifiers
ISSN: 1438-2377
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