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Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide

Crossref DOI link: https://doi.org/10.1007/s11947-015-1489-9

Published Online: 2015-02-25

Published Print: 2015-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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