Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

  1. de Castilhos, M.B.M.
  2. Del Bianchi, V.L.
  3. Gómez-Alonso, S.
  4. García-Romero, E.
  5. Hermosín-Gutiérrez, I.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 272

Orrialdeak: 462-470

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.08.066 GOOGLE SCHOLAR