论文信息 - Thermal oxidation assessment of Italian extra virgin olive oil using an UltraViolet (UV) induced fluorescence imaging system. - 字舞流文

Thermal oxidation assessment of Italian extra virgin olive oil using an UltraViolet (UV) induced fluorescence imaging system.

D. F. Al Riza | N. Kondo | Tetsuhito Suzuki | Y. Ogawa | F. Giametta | V. Rotich | D. F. al Riza