File(s) under permanent embargo
The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake
journal contribution
posted on 2016-03-01, 00:00 authored by Lisa Parkinson, Mark Kestin, Russell KeastRussell KeastThe perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake
History
Journal
Food Quality and PreferenceVolume
48Pagination
17 - 22Publisher
ELSEVIER SCI LTDPublisher DOI
ISSN
0950-3293eISSN
1873-6343Language
EnglishPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2015, ElsevierUsage metrics
Categories
No categories selectedKeywords
Licence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC