Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

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

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 311

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2019.126025 GOOGLE SCHOLAR