Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
出版年份 2020 全文链接
标题
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
作者
关键词
Sparkling wine, Yeast immobilization, Biocapsules, Volatilome, Electronic-nose, Quartz microbalance sensors, Chemometric
出版物
FOOD CHEMISTRY
Volume 334, Issue -, Pages 127574
出版商
Elsevier BV
发表日期
2020-07-18
DOI
10.1016/j.foodchem.2020.127574
参考文献
相关参考文献
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