Published in
Elsevier, Food Chemistry, (322), p. 126743, 2020
DOI: 10.1016/j.foodchem.2020.126743
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Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
Journal article published in 2020 by
Fidel Ortega-Gavilán 
,
Lucía Valverde-Som,
Francisco P. Rodríguez-García ,
Luis Cuadros-Rodríguez ,
M. Gracia Bagur-González
,
Lucía Valverde-Som,
Francisco P. Rodríguez-García ,
Luis Cuadros-Rodríguez ,
M. Gracia Bagur-González
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