Multidimensional Perspective on the Quality of Green Onion: Between the Visible, the Measurable, and the Perceived.

Castaño-Tarazona LW, Henao-Rojas JC, Ramírez-Gil JG

DOI: 10.1002/fsn3.71565
Published: 2026 Feb
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.71565,
  title = {Multidimensional Perspective on the Quality of Green Onion: Between the Visible, the Measurable, and the Perceived.},
  author = {Castaño-Tarazona LW and Henao-Rojas JC and Ramírez-Gil JG},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.71565},
  url = {https://doi.org/10.1002/fsn3.71565}
}

RIS

TY  - JOUR
TI  - Multidimensional Perspective on the Quality of Green Onion: Between the Visible, the Measurable, and the Perceived.
AU  - Castaño-Tarazona LW
AU  - Henao-Rojas JC
AU  - Ramírez-Gil JG
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.71565
UR  - https://doi.org/10.1002/fsn3.71565
ER  -

APA

LW, C., JC, H., & JG, R. (2026). Multidimensional Perspective on the Quality of Green Onion: Between the Visible, the Measurable, and the Perceived.. Food science & nutrition. https://doi.org/10.1002/fsn3.71565

Source records

pubmed · retrieved 2026-09-26T18:48:27.986Z