Quintanilla-Casas, B.; Marin, M.; Guardiola, F.; GarcÃa-González, D.L.; Barbieri, S.; Bendini, A.; Gallina Toschi, T.; Vichi, S.; Tres, A.
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Foods 2020, 9, 1509.
https://doi.org/10.3390/foods9101509
AMA Style
Quintanilla-Casas B, Marin M, Guardiola F, GarcÃa-González DL, Barbieri S, Bendini A, Gallina Toschi T, Vichi S, Tres A.
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Foods. 2020; 9(10):1509.
https://doi.org/10.3390/foods9101509
Chicago/Turabian Style
Quintanilla-Casas, Beatriz, Marco Marin, Francesc Guardiola, Diego Luis GarcÃa-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, and Alba Tres.
2020. "Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics" Foods 9, no. 10: 1509.
https://doi.org/10.3390/foods9101509
APA Style
Quintanilla-Casas, B., Marin, M., Guardiola, F., GarcÃa-González, D. L., Barbieri, S., Bendini, A., Gallina Toschi, T., Vichi, S., & Tres, A.
(2020). Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Foods, 9(10), 1509.
https://doi.org/10.3390/foods9101509