García-Pizarro, Á.; Romero, A.; Schorn-García, D.; Ezenarro, J.; Mestres, M.; Aceña, L.
Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil. Foods 2025, 14, 1390.
https://doi.org/10.3390/foods14081390
AMA Style
García-Pizarro Á, Romero A, Schorn-García D, Ezenarro J, Mestres M, Aceña L.
Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil. Foods. 2025; 14(8):1390.
https://doi.org/10.3390/foods14081390
Chicago/Turabian Style
García-Pizarro, Ángel, Agustí Romero, Daniel Schorn-García, Jokin Ezenarro, Montserrat Mestres, and Laura Aceña.
2025. "Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil" Foods 14, no. 8: 1390.
https://doi.org/10.3390/foods14081390
APA Style
García-Pizarro, Á., Romero, A., Schorn-García, D., Ezenarro, J., Mestres, M., & Aceña, L.
(2025). Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil. Foods, 14(8), 1390.
https://doi.org/10.3390/foods14081390