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

MLA

Ortega-Gavilán, Fidel, et al. “Homogeneity Assessment of Reference Materials for Sensory Analysis of Liquid Foodstuffs. The Virgin Olive Oil as Case Study.” Food Chemistry, vol. 322, Aug. 2020, p. 126743. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.126743.

APA

Ortega-Gavilán, F., Valverde-Som, L., Rodríguez-García, F. P., Cuadros-Rodríguez, L., & Bagur-González, M. G. (2020). Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study. Food Chemistry, 322, 126743. https://doi.org/10.1016/j.foodchem.2020.126743

Chicago

Ortega-Gavilán, Fidel, Lucía Valverde-Som, Francisco P Rodríguez-García, Luis Cuadros-Rodríguez, and M Gracia Bagur-González. 2020. “Homogeneity Assessment of Reference Materials for Sensory Analysis of Liquid Foodstuffs. The Virgin Olive Oil as Case Study.” Food Chemistry 322 (August): 126743. doi:10.1016/j.foodchem.2020.126743.