Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors.

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Food Chemistry

• Publication date

  2013-02-01

• Fields of study

  Medicine, Materials Science, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodchem.2012.09.051PMID 23194508
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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