Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

Autor: PEYRON, DOMINIQUE; Sáenz Navajas, María Pilar; VALENTIN, DOMINIQUE; Fernández Zurbano, PurificaciónAvizcuri Inac, José Miguel; FERREIRA GONZÁLEZ, VICENTE; BALLESTER, JORDI; 

Tipo de documento: Artículo de revista

Revista: LWT - Food Science and Technology. ISSN: 0023-6438. Año: 2015. Número: 1. Volumen: 60. Páginas: 400-411.

Texto completo open access 

JCR (datos correspondientes al año 2014):
Edición:
Science  Área: FOOD SCIENCE & TECHNOLOGY  Quartil: Q1  Lugar área: 24/123  F. impacto: 2,416 

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,219  SNIP: 1,721 

CIRC: GRUPO A - EXCELENCIA

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