Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils

Publisher： Bentham Science Publishers

E-ISSN： 1875-6727|7|3|207-215

ISSN： 1573-4110

Source： Current Analytical Chemistry, Vol.7, Iss.3, 2011-07, pp. : 207-215

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