Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review
Author:
Affiliation:
1. Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2106181
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1. Identity and Parentage of Torrontés Cultivars in Argentina
2. Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine
3. Terpenoids and their role in wine flavour: recent advances
4. Aroma Composition of Vitis vinifera Cv. Tannat: the Typical Red Wine from Uruguay
5. Effect of Grain Type and Toasting Conditions of Barrels on the Concentration of the Volatile Substances Released by the Wood and on the Sensory Characteristics of Montepulciano d'Abruzzo
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