Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
- Ortega-Gavilán, F.
- Valverde-Som, L.
- Rodríguez-García, F.P.
- Cuadros-Rodríguez, L.
- Bagur-González, M.G.
Revue:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Année de publication: 2020
Volumen: 322
Type: Article