Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

Publication date: Available online 3 April 2020Source: Food ChemistryAuthor(s): Fidel Ortega-Gavilán, Lucía Valverde-Som, Francisco P. Rodríguez-García, Luis Cuadros-Rodríguez, M. Gracia Bagur-González
Source: Food Chemistry - Category: Food Science Source Type: research