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    Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

    Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue by Rafaela Prata, José A. Pereira, Nuno Rodrigues, Luís G. Dias, Ana C. A. Veloso, Susana Casal, António M. Peres

    Published 2018-01-01
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