Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s00216-015-8959-9.pdf
Reference44 articles.
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4. Chaves M, Zea L et al (2007) Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines. J Agric Food Chem 55(9):3592–3598
5. Pineau B, Barbe J-C et al (2009) Examples of perceptive interactions involved in specific "Red-" and "Black-berry" aromas in red wines. J Agric Food Chem 57(9):3702–3708
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