Food Science and Technologynpj Science of Food
Novel time-domain NMR-based traits for rapid, label-free Olive oils profiling
V. R. D. Santos, V. Goncalves, et al.
Discover how researchers from University of Minho and International Iberian Nanotechnology Laboratory have developed a groundbreaking NMR relaxometry method to identify and classify olive oils quickly and accurately. With a remarkable sensitivity and specificity outperforming traditional techniques, this research is set to revolutionize olive oil quality assessment.
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