Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models

Marina Cocchi; Rasmus Bro; Caterina Durante; Daniela Manzini; Andrea Marchetti; Francesco Saccani; Simona Sighinolfi; Alessandro Ulrici

doi:10.1016/j.foodqual.2005.05.004

Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models

Marina Cocchi, Rasmus Bro, Caterina Durante, Daniela Manzini, Andrea Marchetti, Francesco Saccani, Simona Sighinolfi, Alessandro Ulrici

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

41 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Quality and Preference
Vol/bind	17
Udgave nummer	6
Sider (fra-til)	419-428
Antal sider	10
ISSN	0950-3293
DOI	https://doi.org/10.1016/j.foodqual.2005.05.004
Status	Udgivet - 2006

Adgang til dokumentet

10.1016/j.foodqual.2005.05.004

Citationsformater

@article{28194e10a1c111ddb6ae000ea68e967b,

title = "Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models",

author = "Marina Cocchi and Rasmus Bro and Caterina Durante and Daniela Manzini and Andrea Marchetti and Francesco Saccani and Simona Sighinolfi and Alessandro Ulrici",

year = "2006",

doi = "10.1016/j.foodqual.2005.05.004",

language = "English",

volume = "17",

pages = "419--428",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

number = "6",

}

TY - JOUR

T1 - Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models

AU - Cocchi, Marina

AU - Bro, Rasmus

AU - Durante, Caterina

AU - Manzini, Daniela

AU - Marchetti, Andrea

AU - Saccani, Francesco

AU - Sighinolfi, Simona

AU - Ulrici, Alessandro

PY - 2006

Y1 - 2006

U2 - 10.1016/j.foodqual.2005.05.004

DO - 10.1016/j.foodqual.2005.05.004

M3 - Journal article

SN - 0950-3293

VL - 17

SP - 419

EP - 428

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 6

ER -