Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils
Author:
Funder
CAPES Foundation,
LSRE-LCM
FEDER - Fundo Europeu de Desenvolvimento Regional
FCT - Fundação para a Ciência e a Tecnologia, Portugal
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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3. Voltammetric e-tongue for the quantification of total polyphenol content in olive oils;Apetrei;Food Research International,2013
4. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness;Apetrei;Analytica Chimica Acta,2010
5. Novel method based on carbon paste electrodes for the evaluation of bitterness in extra virgin olive oils;Apetrei;Sensors and Actuators B: Chemical,2007
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