Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines.

Bueno M, Sáenz-Navajas MP, Peña C, Arias I, Castillo C, Fernández-Zurbano P, De la Fuente-Blanco A, Ferreira C, Escudero A, Ferreira V.

Open source

DOI: 10.1016/j.fochx.2026.104163
Published: 2026-07-02
Container: Food Chem X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104163,
  title = {Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines.},
  author = {Bueno M and  Sáenz-Navajas MP and  Peña C and  Arias I and  Castillo C and  Fernández-Zurbano P and  De la Fuente-Blanco A and  Ferreira C and  Escudero A and  Ferreira V.},
  year = {2026},
  journal = {Food Chem X},
  doi = {10.1016/j.fochx.2026.104163},
  url = {https://doi.org/10.1016/j.fochx.2026.104163}
}

RIS

TY  - JOUR
TI  - Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines.
AU  - Bueno M
AU  -  Sáenz-Navajas MP
AU  -  Peña C
AU  -  Arias I
AU  -  Castillo C
AU  -  Fernández-Zurbano P
AU  -  De la Fuente-Blanco A
AU  -  Ferreira C
AU  -  Escudero A
AU  -  Ferreira V.
PY  - 2026
JO  - Food Chem X
DO  - 10.1016/j.fochx.2026.104163
UR  - https://doi.org/10.1016/j.fochx.2026.104163
ER  -

APA

M, B., MP, S., C, P., I, A., C, C., P, F., A, D. L. F., C, F., A, E., & V., F. (2026). Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines.. Food Chem X. https://doi.org/10.1016/j.fochx.2026.104163

Source records

europe-pmc · retrieved 2026-09-27T02:55:45.143Z
doaj · retrieved 2026-09-27T02:55:45.153Z