Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines.
- DOI
- 10.1016/j.foodchem.2017.03.036
- Published
- 2017 Sep 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2017.03.036,
title = {Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines.},
author = {Rodrigues H and Sáenz-Navajas MP and Franco-Luesma E and Valentin D and Fernández-Zurbano P and Ferreira V and De La Fuente Blanco A and Ballester J},
year = {2017},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2017.03.036},
url = {https://doi.org/10.1016/j.foodchem.2017.03.036}
}RIS
TY - JOUR TI - Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines. AU - Rodrigues H AU - Sáenz-Navajas MP AU - Franco-Luesma E AU - Valentin D AU - Fernández-Zurbano P AU - Ferreira V AU - De La Fuente Blanco A AU - Ballester J PY - 2017 JO - Food chemistry DO - 10.1016/j.foodchem.2017.03.036 UR - https://doi.org/10.1016/j.foodchem.2017.03.036 ER -
APA
H, R., MP, S., E, F., D, V., P, F., V, F., A, D. L. F. B., & J, B. (2017). Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines.. Food chemistry. https://doi.org/10.1016/j.foodchem.2017.03.036
Source records
- pubmed · retrieved 2026-09-27T01:38:02.572Z