Sensory Analysis and Quality Index of Different Compounds Obtained Between Avocado Oil and Olive Oil

M. C. P. Fagundes, A. F. Oliveira,J. C. M. Rufini,N. V. Tostes,L. P. S. Brito,J. O. F. Melo

Scientific Electronic Archives（2019）

引用 0|浏览7

暂无评分

关键词

attributes. organoleptic characteristic. methods. quality

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要