Assessing the effect of altitude of cultivation on wheat beer quality by a multi-omic approach integrating physico-chemical, volatiles and sensory data
- DOI
- 10.1016/j.foodchem.2026.151023
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151023,
title = {Assessing the effect of altitude of cultivation on wheat beer quality by a multi-omic approach integrating physico-chemical, volatiles and sensory data},
author = {Riccardo De Flaviis and Veronica Santarelli and Giampiero Sacchetti},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151023},
url = {https://doi.org/10.1016/j.foodchem.2026.151023}
}RIS
TY - JOUR TI - Assessing the effect of altitude of cultivation on wheat beer quality by a multi-omic approach integrating physico-chemical, volatiles and sensory data AU - Riccardo De Flaviis AU - Veronica Santarelli AU - Giampiero Sacchetti PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151023 UR - https://doi.org/10.1016/j.foodchem.2026.151023 ER -
APA
Flaviis, R. D., Santarelli, V., & Sacchetti, G. (2026). Assessing the effect of altitude of cultivation on wheat beer quality by a multi-omic approach integrating physico-chemical, volatiles and sensory data. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151023
Source records
- crossref · retrieved 2026-09-26T16:54:15.651Z