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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Elísabet Martín-Tornero, Juan Diego Barea-Ramos, Jesús Lozano, Isabel Durán-Merás, Daniel Martín-Vertedor
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2023-01-01
סדרה:	Chemosensors
נושאים:	virgin olive oil packaging sensory quality volatile compounds storage time electronic nose
גישה מקוונת:	https://www.mdpi.com/2227-9040/11/2/85
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!