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Underlying dimensions in the descriptive space of perfumery odors: part II

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Underlying dimensions in the descriptive space of perfumery odors: part II

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Zarzo Castelló, M. (2015). Underlying dimensions in the descriptive space of perfumery odors: part II. Food Quality and Preference. 43:79-87. doi:10.1016/j.foodqual.2015.02.018

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/65778

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Título: Underlying dimensions in the descriptive space of perfumery odors: part II
Autor: Zarzo Castelló, Manuel
Entidad UPV: Universitat Politècnica de València. Departamento de Estadística e Investigación Operativa Aplicadas y Calidad - Departament d'Estadística i Investigació Operativa Aplicades i Qualitat
Fecha difusión:
Resumen:
Some comprehensive compilations of odor character descriptions are available in the literature, and they contain valuable information to better understand the underlying dimensions of human odor psychophysics. In the present ...[+]
Palabras clave: Fragrance , Sensory map , Olfactory database , Odor character descriptor
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Quality and Preference. (issn: 0950-3293 )
DOI: 10.1016/j.foodqual.2015.02.018
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.foodqual.2015.02.018
Descripción: NOTICE: this is the author’s version of a work that was accepted for publication in Food Quality and Preference Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Quality and Preference, [Volume 43, July 2015, Pages 79–87] DOI 10.1016/j.foodqual.2015.02.018
Tipo: Artículo

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