Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds. (Q50544603)
Jump to navigation
Jump to search
scientific article published on 24 February 2011
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds. |
scientific article published on 24 February 2011 |
Statements
1 reference
Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds. (English)
1 reference
1 reference
André Barata
1 reference
Eva Campo
1 reference
Virgílio Loureiro
1 reference
24 February 2011
1 reference
59
1 reference
6
1 reference
2543-2553
1 reference
Identifiers
1 reference
1 reference