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

artículo

Fecha

2018

Registro en:

10.1016/j.foodchem.2017.11.062

0308-8146

https://doi.org/10.1016/j.foodchem.2017.11.062

https://repositorio.uc.cl/handle/11534/27743

Autor

Matias-Guiu, Pau

Rodriguez-Bencomoa, Juan Jose

Pérez C., José Ricardo

Lopez, Francisco

Institución

Pontificia Universidad Católica de Chile

Materias

Multi-objective

Response surface

Volatile compounds

Distillation strategies

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