Showing 1 - 1 results of 1 for search 'SENSORY EVALUATION OF FOOD', query time: 0.88s Refine Results
  1. 1
    Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling
    “... in predicting smoke aroma intensity from sensory evaluation (R = 0.97). Descriptive sensory analysis showed high...”
    Get full text
    Article
Search Tools: Get RSS Feed — Email this Search