Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta-Reference-Cited by-同舟云学术

Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

Published:2019-01 Issue: Volume:272 Page:462-470
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Castilhos Maurício Bonatto Machado,Del Bianchi Vanildo Luiz,Gómez-Alonso Sergio,García-Romero Esteban,Hermosín-Gutiérrez Isidro

Funder

CAPES

Fondo Social Europeo

Junta de Comunidades de Castilla-La Mancha

Spanish Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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3. Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines;Avellone;Food Chemistry,2018

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