Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods

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dc.contributor.authorLezaeta, A.
dc.contributor.authorBordeu Schwarze, Edmundo
dc.contributor.authorNaes, T.
dc.contributor.authorVarela, P.
dc.date.accessioned2020-07-02T23:19:11Z
dc.date.available2020-07-02T23:19:11Z
dc.date.issued2017
dc.format.extent12 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodres.2017.05.003
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2017.05.003
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/30793
dc.identifier.wosidWOS:000409152200018
dc.issue.numeroParte 1
dc.language.isoen
dc.pagina.final197
dc.pagina.inicio186
dc.revistaFood Research Internationales_ES
dc.rightsacceso restringido
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.subject.otherConsumidores - Investigacioneses_ES
dc.subject.otherBebidas alcohólicas - Chilees_ES
dc.subject.otherVinoses_ES
dc.titleExploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methodses_ES
dc.typeartículo
dc.volumenVol. 99
sipa.codpersvinculados99414
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