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Hindawi, Journal of Food Quality, (2018), p. 1-10

DOI: 10.1155/2018/7826428

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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

Journal article published in 2018 by Rafaela Prata ORCID, José A. Pereira ORCID, Nuno Rodrigues ORCID, Luís G. Dias ORCID, Ana C. A. Veloso ORCID, Susana Casal ORCID, António M. Peres ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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