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
·
Tipo de Documento
Article
Year published
2021
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 137, Páginas: 110426 (9)
Indexing
Wos®
Scopus®
Crossref®27
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85094831691
Wos: WOS:000600557500057
Source Identifiers
ISSN: 0023-6438
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