Study of the effect of H2S,MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA) |
| |
| Affiliation: | 1. Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;2. Centre des Sciences du Goût et de l''Alimentation, Université de Bourgogne Franche Comté, UMR 6265 CNRS, UMR 1324 INRA, France;3. AGROSUP, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France;4. IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France;1. University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy;2. Department of Economics, Management and Quantitative Methods, University of Milan, Via Conservatorio 7, 20122 Milan, Italy |
| |
| Abstract: | |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
