Identification and Quantification of Olive Oil Quality Parameters Using an Electronic Nose
An electronic nose (EN), which is a kind of chemical sensors, was employed to check olive oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra virgin, virgin, ordinary virgin and lampante, were gathered from different Palestinian cities. The samples were ana...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/11/7/674 |