Author:
Gracia-Moreno Elisa,Lopez Ricardo,Ferreira Vicente
Funder
“Formación de Profesorado Universitario”
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference31 articles.
1. P.X. Etievant, Wine, in: M.H. Dekker (Ed.), Volatile Compounds of Food and Beverages, New York, USA, 1991, pp. 498–499.
2. Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging;Diaz-Maroto;J. Agric. Food Chem.,2005
3. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions;Aznar;J. Agric. Food Chem.,2001
4. Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate-analysis;Ferreira;J. Sci. Food Agric.,1995
5. Identification of character impact odorants of different white wine varieties;Guth;J. Agric. Food Chem.,1997
Cited by
8 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