2021peer-reviewed26 citations
Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing
Rafael Martínez, Juan Carlos Mauricio, Teresa García‐Martínez, Rafael A. Peinado, Juan Moreno
Food Chemistry
Concepts
AromaLeesPartial least squares regressionFood sciencePrincipal component analysisYeastOdorChemistry