Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences
This research was conducted to evaluate consumer preferences of seven extra virgin olive oils (EVOOs) from foreign and Tunisian cultivars. Two studies were carried out. The first is a comparative physicochemical characterization of the VOOs tasted by the consumers. The second is a consumer survey wh...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/3981028 |
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