S: Sensory & Food Quality
Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis
Version of Record online: 6 DEC 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 1, pages S92–S99, January 2014
How to Cite
Antón, M. J., Suárez Valles, B., García Hevia, A. and Picinelli Lobo, A. (2014), Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis. Journal of Food Science, 79: S92–S99. doi: 10.1111/1750-3841.12323
- Issue online: 24 JAN 2014
- Version of Record online: 6 DEC 2013
- Manuscript Accepted: 31 OCT 2013
- Manuscript Received: 2 JUL 2013
- Natl. Inst. of Research and Agro-Food Technology (INIA) with ERDF and ESF funds. Grant Number: RTA2009-00111
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