A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma

  1. Ferreira, V.
  2. De-La-fuente-blanco, A.
  3. Sáenz-Navajas, M.-P.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 7

Art: Rezension

DOI: 10.3390/FOODS10071627 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor
Datenquelle: Scopus