Modeling grape taste and mouthfeel from chemical composition

  1. Ferrero-del-Teso, S. 1
  2. Suárez, A. 1
  3. Ferreira, C. 2
  4. Perenzoni, D. 3
  5. Arapitsas, P. 3
  6. Mattivi, F. 34
  7. Ferreira, V. 2
  8. Fernández-Zurbano, P. 1
  9. Sáenz-Navajas, M.-P. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

  3. 3 Research and Innovation Centre, Food Quality and Nutrition Department, and Technology Transfer Centre, Fondazione Edmund Mach
  4. 4 University of Trento
    info

    University of Trento

    Trento, Italia

    ROR https://ror.org/05trd4x28

Journal:
Food Chemistry

ISSN: 1873-7072

Year of publication: 2022

Volume: 371

Type: Article

DOI: 10.1016/j.foodchem.2021.131168 SCOPUS: 2-s2.0-85116010942 GOOGLE SCHOLAR lock_openOpen access editor
Institutional repository: lock_openOpen access editor
Data source: Scopus