Work

Exploring the marination of colonial cheese into wine and vinegar through ripening: Physicochemical characteristics, sensorial attributes and emotions evoked

Year: 2024

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2024.101066

Authors: Gabriela Diersmann Azevedo, Wemerson de Castro Oliveira, Jeferson Aloísio Ströher, Maria Beatriz Prior Pinto Oliveira, Neila Silva Pereira dos Santos Richards, Voltaire Sant’Anna

Institutions: Universidade Estadual do Rio Grande do Sul, Universidade do Porto, Rede de Química e Tecnologia, Universidade Federal do Rio Grande do Sul, Universidade Federal de Santa Maria

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Award: G3429814123

OpenAlex ID: W4404512013

FWCI: 0.829

Cites: 26

Cited by: 5

Related to: 10