Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Food Quality and Preference |
Volume | 17 |
Issue number | 6 |
Pages (from-to) | 419-428 |
Number of pages | 10 |
ISSN | 0950-3293 |
DOIs | |
Publication status | Published - 2006 |
ID: 8035445