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Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach
A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possible correlations with physical–chemical data and (...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143338/ https://ncbi.nlm.nih.gov/pubmed/32204346 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030355 |
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