Assessment of extra virgin olive oil quality by miniaturized near infrared instruments in a rapid and non-destructive procedure

1. Arroyo-Cerezo, A.
2. Yang, X.
3. Jiménez-Carvelo, A.M.
4. Pellegrino, M.
5. Felicita Savino, A.
6. Berzaghi, P.

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DOI: 10.1016/J.FOODCHEM.2023.137043 GOOGLE SCHOLAR lock_openAcceso abierto editor

Fuente de los datos: Scopus