HomeResultsPublicationsPrediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines.

Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines.

Published 2021

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Publication details

Journal : Food Chemistry , vol. 344 , 2021

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Niimi, Jun; Liland, Kristian Hovde; Tomic, Oliver; Jeffery, David W.; Bastian, Susan E.P.; Boss, Paul K.

Links :
DOI : doi.org/10.1016/j.foodchem.202...

Research areas

Sensory sciences

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Topics associated with the publication

Drink

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