Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
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Title
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
Authors
Keywords
Sparkling wine, Yeast immobilization, Biocapsules, Volatilome, Electronic-nose, Quartz microbalance sensors, Chemometric
Journal
FOOD CHEMISTRY
Volume 334, Issue -, Pages 127574
Publisher
Elsevier BV
Online
2020-07-18
DOI
10.1016/j.foodchem.2020.127574
References
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