Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats-Reference-Cited by-同舟云学术

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Published:2021-01 Issue: Volume:334 Page:127574
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Martínez-García Rafael,Moreno Juan,Bellincontro Andrea^ORCID,Centioni Luna,Puig-Pujol Anna,Peinado Rafael A.,Mauricio Juan Carlos,García-Martínez Teresa

Funder

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effect of immobilized yeasts on the quality of bottle-fermented sparkling wine;Busova;Acta Alimentaria,1994

5. An exploration of the metal dependent selectivity of a metalloporphyrins coated quartz microbalances array;Catini;Sensors,2016

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