Articles producció científica> Química Analítica i Química Orgànica

Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil

  • Identification data

    Identifier: imarina:9385258
    Handle: https://hdl.handle.net/20.500.11797/imarina9385258
    Authors:
    Ángel García-PizarroA. RomeroEsteve MartíJ.F. HermosoA. NinotLaura AceñaMontserrat Mestres

  • Others:

    Author, as appears in the article.: Ángel García-Pizarro; A. Romero; Esteve Martí; J.F. Hermoso; A. Ninot; Laura Aceña; Montserrat Mestres
    Department: Química Analítica i Química Orgànica
    e-ISSN: 2073-4395
    URV's Author/s: Aceña Muñoz, Laura / García Pizarro, Ángel / Mestres Solé, Maria Montserrat
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: laura.acena@urv.cat montserrat.mestres@urv.cat angel.garcia@urv.cat
    Author identifier: 0000-0001-5942-9424 0000-0001-9805-3482
    Record's date: 2024-10-12
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2073-4395/14/10/2218
    Papper original source: Agronomy. 14 (10): 2218-2218
    APA: Ángel García-Pizarro; A. Romero; Esteve Martí; J.F. Hermoso; A. Ninot; Laura Aceña; Montserrat Mestres (2024). Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil. Agronomy, 14(10), 2218-2218. DOI: 10.3390/agronomy14102218
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3390/agronomy14102218
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2024
    Publication Type: Journal Publications