Article Versions Notes

García-Pizarro A, Romero A, Martí E, Hermoso JF, Ninot A, Aceña L, Mestres M. Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil. Agronomy. 2024; 14(10):2218. https://doi.org/10.3390/agronomy14102218

García-Pizarro, Angel, Agustí Romero, Esteve Martí, Juan F. Hermoso, Antonia Ninot, Laura Aceña, and Montserrat Mestres. 2024. "Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil" Agronomy 14, no. 10: 2218. https://doi.org/10.3390/agronomy14102218

García-Pizarro, A., Romero, A., Martí, E., Hermoso, J. F., Ninot, A., Aceña, L., & Mestres, M. (2024). Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil. Agronomy, 14(10), 2218. https://doi.org/10.3390/agronomy14102218