Artificial intelligence tools and concepts give access to authenticity and quality information in Brazilian olive oil volatilome
| Autor: | Brilhante, Nathália S., Bizzo, Humberto R., Caratti, Andrea, Squara, Simone, Cordero, Chiara |
|---|---|
| Zdroj: | In Journal of Food Composition and Analysis December 2024 136 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect