Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue-Reference-Cited by-同舟云学术

Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue

Published:2007-01 Issue:2 Volume:101 Page:485-491
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cosio M.S.,Ballabio D.,Benedetti S.,Gigliotti C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Monitoring the rancidification process in olive oils using a biosensor operating in organic solvents;Campanella;Biosensors Bioelectronics,1999

5. Characteristics of olive and olive-pomace oils and on their analytical methods;EEC;Official Journal of the European Communities,1991

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