Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach.

Barbieri, Sara; Brkic Bubola, Karolina; Bendini, Alessandra; Bucar-Miklavcic, Milena; Lacoste, Florence; Tibet, Ummuhan; Winkelmann, Ole; García-González, Diego Luis; Gallina Toschi, Tullia

Barbieri, Sara; Brkic Bubola, Karolina; Bendini, Alessandra; Bucar-Miklavcic, Milena; Lacoste, Florence; Tibet, Ummuhan; Winkelmann, Ole; García-González, Diego Luis; Gallina Toschi, Tullia.

Afiliación

Barbieri S; Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy.
Brkic Bubola K; Institute of Agriculture and Tourism, HR-52440 Porec, Croatia.
Bendini A; Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy.
Bucar-Miklavcic M; Science and Research Centre Koper, 6000 Koper, Slovenia.
Lacoste F; Institut des Corps Gras, 33600 Pessac, France.
Tibet U; Ulusal Zeytin ve Zeytinyagi Konseyi, 35100 Izmir, Turkey.
Winkelmann O; Eurofins Analytik GmbH, 21029 Hamburg, Germany.
García-González DL; Instituto de la Grasa (CSIC), 41013 Sevilla, Spain.
Gallina Toschi T; Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy.

Foods ; 9(3)2020 Mar 19.

Article en En | MEDLINE | ID: mdl-32204346

Palabras clave

panel test; quality; sensory analysis; virgin olive oil

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia