Modeling grape taste and mouthfeel from chemical composition

  1. Ferrero-del-Teso, S.
  2. Suárez, A.
  3. Ferreira, C.
  4. Perenzoni, D.
  5. Arapitsas, P.
  6. Mattivi, F.
  7. Ferreira, V.
  8. Fernández-Zurbano, P.
  9. Sáenz-Navajas, M.-P.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2022

Alea: 371

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2021.131168 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus