White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception

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dc.contributor.authorLezaeta, Alvaro
dc.contributor.authorBordeu Schwarze, Edmundo
dc.contributor.authorAgosin T., Eduardo
dc.contributor.authorRicardo Perez-Correa, J.
dc.contributor.authorVarela, Paula
dc.date.accessioned2020-01-20T19:46:30Z
dc.date.available2020-01-20T19:46:30Z
dc.date.issued2018
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodres.2018.03.044
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2018.03.044
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/28226
dc.language.isoen
dc.pagina.final603
dc.pagina.inicio595
dc.revistaFood Research Internationales_ES
dc.rightsacceso restringido
dc.subjectWinees_ES
dc.subjectSauvignon blances_ES
dc.subjectAromaes_ES
dc.subjectPreferencees_ES
dc.subjectSensoryes_ES
dc.subjectConsumerses_ES
dc.subjectCATAes_ES
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.titleWhite wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perceptiones_ES
dc.typeartículo
dc.volumenVol. 108
sipa.codpersvinculados199393
sipa.codpersvinculados99414
sipa.codpersvinculados99630
sipa.codpersvinculados100130
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