Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

I. Ovejero-López, Rasmus Bro, Wender Bredie

28 Citations (Scopus)

Access to Document

@article{aa47bff0a1be11ddb6ae000ea68e967b,

title = "Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods",

author = "I. Ovejero-L{\'o}pez and Rasmus Bro and Wender Bredie",

note = "Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devarekvalitet og -teknologi\''",

year = "2005",

doi = "10.1016/j.foodqual.2004.05.014",

language = "English",

volume = "16",

pages = "327--343",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

number = "4",

}

TY - JOUR

T1 - Univariate and multivariate modelling of flavour release in chewing gum using time-intensity

T2 - a comparison of data analytical methods

AU - Ovejero-López, I.

AU - Bro, Rasmus

AU - Bredie, Wender

N1 - Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevarekvalitet og -teknologi\''

PY - 2005

Y1 - 2005

U2 - 10.1016/j.foodqual.2004.05.014

DO - 10.1016/j.foodqual.2004.05.014

M3 - Journal article

SN - 0950-3293

VL - 16

SP - 327

EP - 343

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 4

ER -