Determination of the oxidative stability of olive oil using an integrated system based on dielectric spectroscopy and computer vision
During storage, olive oil may suffer degradation leading to an inferior quality level when purchased and consumed. Oxidative stability is one of the most important parameters for maintaining the quality of olive oil, which affects its acceptability and market value. The current methods of predicting...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2019-03-01
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| Series: | Information Processing in Agriculture |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214317318302014 |