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Authors
Alimi, Siwar https://orcid.org/0009-0002-2774-4301
Rodrigues, Nuno https://orcid.org/0000-0002-9305-0976
Veloso, Ana C. A. https://orcid.org/0000-0001-8196-7624
Cruz, Rebeca https://orcid.org/0000-0001-9685-231X
Khemakhem, Maissa https://orcid.org/0000-0003-4040-5179
Pereira, José Alberto https://orcid.org/0000-0002-2260-0600
Casal, Susana https://orcid.org/0000-0002-1686-3850
Peres, António M. https://orcid.org/0000-0001-6595-9165
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Funding
Funding for this research was provided by:
Instituto Politécnico de Bragança
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Article History
Received: 6 February 2025
Accepted: 13 April 2025
First Online: 30 April 2025
Declarations
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: The authors declare no conflict of interest.
: All panellists that are members of the Olive oil Sensory Panel of Escola Superior Agrária of Instituto Politécnico de Bragança (Portugal), gave their written informed consent to participate in this study.
