TY  - GEN 
AU  - Ortega Gavilán, Fidel
AU  - Valverde Som, Lucía
AU  - Rodríguez García, Francisco P.
AU  - Cuadros Rodríguez, Luis
AU  - Bagur González, María Gracia
PY  - 2020
UR  - https://hdl.handle.net/10481/110534
LA  - eng
KW  - Homogeneity assessment
KW  - Reference materials
KW  - Sensory analysis
KW  - Virgin olive oil
KW  - Instrumental chromatographic analysis
TI  - Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study
DO  - https://doi.org/10.1016/j.foodchem.2020.126743
ER  -