Published in
Elsevier, Food Chemistry, (380), p. 132195, 2022
DOI: 10.1016/j.foodchem.2022.132195
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Innovative and thorough practice to certify reference materials for sensory defects of olive oil
Journal article published in 2022 by
Fidel Ortega-Gavilán,
José Antonio García-Mesa,
José Carlos Marzal-Fernández,
Francisco J. Moreno-Ballesteros,
Francisco P. Rodríguez-García,
Antonio González-Casado,
Luis Cuadros-Rodríguez 
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