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Journal of Food Quality
Volume 2019, Article ID 5981762, 10 pages
https://doi.org/10.1155/2019/5981762
Research Article

Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón

1Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
2Detection and Molecular Encapsulation, Food Technologies and Nutrition Department, Universidad Católica San Antonio de Murcia, 30107-Guadalupe, Murcia, Spain
3Departamento de Economía Agroambiental, Ingeniería Cartográfica y Expresión Gráfica en la Ingeniería, EPSO, UMH, Orihuela, Alicante, Spain

Correspondence should be addressed to Ángel A. Carbonell-Barrachina; se.hmu@llenobrac.legna

Received 8 March 2019; Revised 25 April 2019; Accepted 2 June 2019; Published 16 June 2019

Academic Editor: Daniel Cozzolino

Copyright © 2019 Hanán Issa-Issa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Hanán Issa-Issa, Luis Noguera-Artiaga, Esther Sendra, et al., “Volatile Composition, Sensory Profile, and Consumers’ Acceptance of Fondillón,” Journal of Food Quality, vol. 2019, Article ID 5981762, 10 pages, 2019. https://doi.org/10.1155/2019/5981762.