Olive Oil Total Phenolic Contents and Sensory Sensations Trends During Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

AuthID
 P-00N-QGR
7
Author(s)
Prata, R
·
Rodrigues, N
·
Tipo de Documento
Article
Year published
2018
Publicado
in JOURNAL OF FOOD QUALITY, ISSN: 0146-9428
Volume: 2018, Páginas: 1-10 (10)
Indexing
Wos®
Scopus®
Crossref®21
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85043358956
Wos: WOS:000426625200001
Source Identifiers
ISSN: 0146-9428
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