Published in
Elsevier, LWT - Food Science and Technology, (137), p. 110426, 2021
DOI: 10.1016/j.lwt.2020.110426
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Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
Journal article published in 2020 by
Ítala M. G. Marx,
Nuno Rodrigues,
Ana C. A. Veloso 
,
Susana Casal,
José A. Pereira,
António M. Peres
,
Susana Casal,
José A. Pereira,
António M. Peres
This paper is made freely available by the publisher.
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