Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach-Reference-Cited by-同舟云学术

Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach

Published:2023-08-21 Issue:11 Volume:249 Page:2977-2988
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

dos Santos Júnior Jorge Roberto,dos Santos Ingrid Duarte,Klein Bruna,Wagner Roger,de Castilhos Maurício Bonatto Machado,Del Bianchi Vanildo Luiz

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04342-6.pdf

Reference60 articles.

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