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Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO
Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (call...
Gorde:
| Argitaratua izan da: | Molecules |
|---|---|
| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2019
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6515353/ https://ncbi.nlm.nih.gov/pubmed/31013836 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24081457 |
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