Published in
Springer (part of Springer Nature), European Food Research and Technology, 2(242), p. 259-270
DOI: 10.1007/s00217-015-2537-4
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Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
Journal article published in 2015 by
Luís G. Dias,
Nuno Rodrigues,
Ana C. A. Veloso 
,
José A. Pereira ,
António M. Peres
,
José A. Pereira ,
António M. Peres
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