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1 Ergebnisse
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Sensory dimensions derived from competitive and creative pe..:
de la Fuente Blanco, Arancha
;
Sáenz-Navajas, María-Pilar
;
Ballester, Jordi
...
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.2.7089. , 2023
Link:
https://institut-agro-dijon.hal.science/hal-04157399
RT Journal T1
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
UL https://suche.suub.uni-bremen.de/peid=base-ftunivbourgogne:oai:HAL:hal-04157399v1&Exemplar=1&LAN=DE A1 de la Fuente Blanco, Arancha A1 Sáenz-Navajas, María-Pilar A1 Ballester, Jordi A1 Franco-Luesma, Ernesto A1 Valentin, Dominique A1 Ferreira, Vicente PB HAL CCSD; International Viticulture and Enology Society (IVES) YR 2023 K1 Oak aroma K1 Ethyl 2-methylbutyrate K1 Sensory notes K1 New odours K1 Odour competition K1 Black fruit K1 Red fruit K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition K1 [SDV.BBM]Life Sciences [q-bio]/Biochemistry K1 Molecular Biology JF info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.2.7089 LK http://dx.doi.org/https://institut-agro-dijon.hal.science/hal-04157399 DO https://institut-agro-dijon.hal.science/hal-04157399 SF ELIB - SuUB Bremen
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