| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601442 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠An array of 5 SnO2 sensors has been prepared to olive oil sensory analysis. ⺠The RSD of the measurements were low enough (less than 8.50%). ⺠One hundred and twenty olive oil samples were chemical and sensory analysed by a panel test. ⺠These samples were analysed by the equipment and the results were compared. ⺠The total of the samples were correctly classified by the application of the PCA.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa E. Escuderos, MarÃa GarcÃa, Antonio Jiménez, MarÃa C. Horrillo,