Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology

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dc.contributor.authorMatias-Guiu, Pau
dc.contributor.authorRodriguez-Bencomoa, Juan Jose
dc.contributor.authorPérez C., José Ricardo
dc.contributor.authorLopez, Francisco
dc.date.accessioned2020-01-20T19:41:10Z
dc.date.available2020-01-20T19:41:10Z
dc.date.issued2018
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodchem.2017.11.062
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.11.062
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/27743
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1097
dc.pagina.inicio1087
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subjectWine spiritses_ES
dc.subjectMulti-objectivees_ES
dc.subjectResponse surfacees_ES
dc.subjectDesirabilityes_ES
dc.subjectVolatile compoundses_ES
dc.subjectDistillation strategieses_ES
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titleAroma profile design of wine spirits: Multi-objective optimization using response surface methodologyes_ES
dc.typeartículo
dc.volumenVol. 245
sipa.codpersvinculados100130
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