about
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques.Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes.A chemometric study of pesto sauce appearance and of its relation to pigment concentration
P50
description
researcher ORCID ID = 0000-0002-1206-7267
@en
wetenschapper
@nl
name
Francesca Masino
@ast
Francesca Masino
@en
Francesca Masino
@es
Francesca Masino
@nl
type
label
Francesca Masino
@ast
Francesca Masino
@en
Francesca Masino
@es
Francesca Masino
@nl
prefLabel
Francesca Masino
@ast
Francesca Masino
@en
Francesca Masino
@es
Francesca Masino
@nl
P106
P1153
23393387300
P31
P496
0000-0002-1206-7267