Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as a case study
FI: 6,306
Type: Article
Collaboration
Year: 2020
Writers
Ortega-Gavilan, F; Valverde-Som, L; Rodriguez-Garcia, F.P.; Cuadros-Rodriguez, L; Bagur-Gonzalez, MG
Magazine
Title: FOOD CHEMISTRY
Quartile
- D1