Sensory and Olfactometric Profiles of Red Wines after Natural and Forced Oxidation Processes-Reference-Cited by-同舟云学术

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Sensory and Olfactometric Profiles of Red Wines after Natural and Forced Oxidation Processes

Published:2011-12 Issue:4 Volume:62 Page:527-535
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am. J. Enol. Vitic.

Author:

Balboa-Lagunero Tania,Arroyo Teresa,Cabellos Juan M.,Aznar Margarita

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Research on wine flavor: A bibliometric and visual analysis (2003-2022);Food Chemistry Advances;2024-06

2. Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review;Journal of Food Science;2024-04-02

3. Culinary fluid mechanics and other currents in food science;Reviews of Modern Physics;2023-06-15

4. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review;Journal of Agricultural and Food Chemistry;2022-12-05

5. Understanding and controlling nonenzymatic wine oxidation;Managing Wine Quality;2022

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