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Decoding the Taste Profile of Chardonnay Marc Through Sensory-Directed Fractionation

Year: 2026

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c15103

Authors: Ngan T. K. Nguyen, John P. Munafo

Institution: University of Tennessee at Knoxville

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: University of Tennessee, Knoxville, National Institute of Food and Agriculture

Award: G8005665109

OpenAlex ID: W7140744749

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Cites: 34

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