Sensory Characterization of Dry Gins with Different Volatile Profiles
- Auteur
- RIU-AUMATELL, M1 ; VICHI, S1 ; MORA-PONS, M1 ; LOPEZ-TAMAMES, E1 ; BUXADERAS, S1
[1] Dept. de Nutricio Bromatologia, Xarxa de Referència en Technologia dels -Aliments de la Generalitat de Catalunya (XaRTA). Facultat de Farmacia, Univ. de Barcelona. Avda. Joan XXIII, sin, 08028 Barcelona, Spain - Source
Journal of food science. 2008, Vol 73, Num 6 ; S286-S293 ; ref : 1/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Domaine scientifique
- Food science technology
- Editeur
- Institute of Food Technologists, Chicago, IL
- Pays de publication
- United States
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- descriptive analysis geographic indication gin sensory characterization volatile composition
- Mot clé (fr)
- Analyse Caractérisation Composition chimique Composé volatil Profil
- Mot clé (en)
- Analysis Characterization Chemical composition Volatile compound Profile
- Mot clé (es)
- Análisis Caracterización Composición química Compuesto volátil Perfil
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 20597474
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2008.00820.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00820.x
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