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      <dc:title>Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study</dc:title>
      <dc:creator>Ortega Gavilán, Fidel</dc:creator>
      <dc:creator>Valverde Som, Lucía</dc:creator>
      <dc:creator>Rodríguez García, Francisco P.</dc:creator>
      <dc:creator>Cuadros Rodríguez, Luis</dc:creator>
      <dc:creator>Bagur González, María Gracia</dc:creator>
      <dc:subject>Homogeneity assessment</dc:subject>
      <dc:subject>Reference materials</dc:subject>
      <dc:subject>Sensory analysis</dc:subject>
      <dc:subject>Virgin olive oil</dc:subject>
      <dc:subject>Instrumental chromatographic analysis</dc:subject>
      <dc:date>2026-01-30T18:23:40Z</dc:date>
      <dc:date>2026-01-30T18:23:40Z</dc:date>
      <dc:date>2020-04-03</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>https://hdl.handle.net/10481/110534</dc:identifier>
      <dc:identifier>https://doi.org/10.1016/j.foodchem.2020.126743</dc:identifier>
      <dc:language>eng</dc:language>
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      <dc:rights>embargoed access</dc:rights>
      <dc:rights>Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License</dc:rights>
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