# Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

> Research article (Journal of the Science of Food and Agriculture, 2017) · cited 36× · AI/ML

**Wikidata**: [openalex:W2731051397](https://www.wikidata.org/wiki/openalex:W2731051397)  
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