AROMATIC AND PHENOLIC COMPOUNDS AND SENSORY PROFILE OF FONDILLÓN, THE MOST IMPORTANT WINE OF THE ALICANTE PROTECTED DESIGNATION OF ORIGIN

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-21.2025
Primary Topic
Fermentation and Sensory Analysis
Type
article
Field-Weighted Citation Impact
0.00

Funders

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article

AROMATIC AND PHENOLIC COMPOUNDS AND SENSORY PROFILE OF FONDILLÓN, THE MOST IMPORTANT WINE OF THE ALICANTE PROTECTED DESIGNATION OF ORIGIN

Fermentation and Sensory Analysis
article

AROMATIC AND PHENOLIC COMPOUNDS AND SENSORY PROFILE OF FONDILLÓN, THE MOST IMPORTANT WINE OF THE ALICANTE PROTECTED DESIGNATION OF ORIGIN

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Life in Land
Openalex Percentile: Top 82%
Fermentation and Sensory Analysis
DOIOpen Access PDFOpenAlex
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AROMATIC AND PHENOLIC COMPOUNDS AND SENSORY PROFILE OF FONDILLÓN, THE MOST IMPORTANT WINE OF THE ALICANTE PROTECTED DESIGNATION OF ORIGIN · (2025) | TGRS Research Map | TGRS