Role of Subjective Knowledge in the Description of Virgin Olive Oil Using the Rata Methodology
Year: 2025
Type: article
Study design: Observational Study
Source: Journal of Sensory Studies
DOI: 10.1111/joss.70011
Institution: Universidad de la República de Uruguay
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4407420744