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...

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Detalles Bibliográficos
Autores principales: Abbatangelo, Marco, Núñez-Carmona, Estefanía, Duina, Giorgio, Sberveglieri, Veronica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515353/
https://www.ncbi.nlm.nih.gov/pubmed/31013836
http://dx.doi.org/10.3390/molecules24081457

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515353/
https://www.ncbi.nlm.nih.gov/pubmed/31013836
http://dx.doi.org/10.3390/molecules24081457

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