Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

  1. Rodriguez-Mendez, M.L.
  2. Apetrei, C.
  3. Gay, M.
  4. Medina-Plaza, C.
  5. De Saja, J.A.
  6. Vidal, S.
  7. Aagaard, O.
  8. Ugliano, M.
  9. Wirth, J.
  10. Cheynier, V.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Año de publicación: 2014

Volumen: 155

Páginas: 91-97

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2014.01.021 GOOGLE SCHOLAR lock_openUVADOC editor