Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry?
Author:
Affiliation:
1. Faculty of Pharmacy University of Sevilla Sevilla 41012 Spain
2. Instituto de la Grasa, CSIC Sevilla 41013 Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900202
Reference61 articles.
1. Food quality: Relativity, context and consumer expectations
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3. Olive Oil Consumer Research: Methods and Key Learnings
4. Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil
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