Rapid sensory-directed methodology for the selection of high-quality aroma wines-Reference-Cited by-同舟云学术

Rapid sensory-directed methodology for the selection of high-quality aroma wines

Published:2016-02-15 Issue:12 Volume:96 Page:4250-4262
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sáenz-Navajas María-Pilar¹,Alegre Yohanna¹,de-la-Fuente Arancha¹,Ferreira Vicente¹,García David²,Eizaguirre Sara²,Razquin Iosu²,Hernández-Orte Purificación¹

Affiliation:

1. Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UZ-CITA); Associate unit to Instituto de Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR); c/ Pedro Cerbuna 12 50009 Zaragoza Spain

2. Lev2050; Polígono Mocholi Plaza CEIN; 5 Nave B13 31110 Noáin Navarra Spain

Funder

Spanish Ministry of Economy and Competitiveness

María-Pilar Sáenz-Navajas received a postdoctoral fellowship (Formación Posdoctoral 2013) from the MINECO

Yohanna Alegre and the Laboratorio de Análisis del Aroma y Enología

Diputación General de Aragón for her predoctoral fellowship and continuous support

European Social Fund

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link