Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

✍ Scribed by Rodriguez-Mendez, M.L.; Apetrei, C.; Gay, M.; Medina-Plaza, C.; de Saja, J.A.; Vidal, S.; Aagaard, O.; Ugliano, M.; Wirth, J.; Cheynier, V.

• Book ID: 122218527
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 511 KB
• Volume: 155
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.01.021