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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 7

Mota: Berrikuspena

DOI: 10.3390/FOODS10071627 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus