Work

Aromatic and phenolic compounds and sensory profile of Fondillón, the most important wine of the Alicante Protected Designation of Origin

Year: 2025

Type: article

Abstract: Identify the active odorants and stablish a general sensory profile in Fondillón

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.17175542

Authors: Issa Issa, Hanán, Noguera-Artiaga, Luis, López Lluch, David, Carbonell-Barrachina, Ángel A.

Institution: Universitat de Miguel Hernández d'Elx

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W7082639762

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