E-Nose Quality Evaluation of Extra Virgin Olive Oil Stored in Different Containers
The degradation process of virgin olive oil (VOO) is related to storage time and the type of storage container used. The aim of this work is to explore the evolution of the VOO quality stored in different container types over a defined storage period in order to predict the organoleptic characterist...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-01-01
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| Col·lecció: | Chemosensors |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2227-9040/11/2/85 |
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