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Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits
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Orientador(es)
Resumo(s)
Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits.
Descrição
Palavras-chave
Volatile compounds Sensory profile NIR Chemometrics Aged wine spirit
Contexto Educativo
Citação
ANJOS, O. [et al.] (2022) - Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits. In International Web Conference on Food Choice & Eating Motivation - Abstract book. Viseu . IPV : CERNAS. p.36. ISBN 978-972-8765-25-5.
Editora
IPV : CERNAS