Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue-Reference-Cited by-同舟云学术

Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

Published:2017-08-24 Issue:2 Volume:98 Page:681-690
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tahri Khalid¹²^ORCID,Duarte Andreia A³,Carvalho Gonçalo³,Ribeiro Paulo A³,da Silva Marco Gomes⁴,Mendes Davide⁴,El Bari Nezha²,Raposo Maria³,Bouchikhi Benachir¹

Affiliation:

1. Sensor Electronic and Instrumentation Group, Physics Department, Faculty of SciencesMoulay Ismaïl University, Zitoune Meknes Morocco

2. Biotechnology Agroalimentary and Biomedical Analysis Group, Biology Department, Faculty of SciencesMoulay Ismaïl University, Zitoune Meknes Morocco

3. CEFITEC, Departamento de Física, Faculdade de Ciências e TecnologiaUNL Caparica Portugal

4. LAQV‐REQUIMTE, Departamento de Química, Faculdade de Ciências e TecnologiaUNL Caparica Portugal

Funder

Centre National pour la Recherche Scientifique et Technique

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8515

Reference57 articles.

1. Olive Oil, the Mediterranean Diet, and Cardiovascular Health