Author:
López Ricardo,Ezpeleta Elena,Sánchez Irene,Cacho Juan,Ferreira Vicente
Subject
General Medicine,Food Science,Analytical Chemistry
Reference47 articles.
1. The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines: an investigation by sensory descriptive analysis;Abbott;American Journal of Enology and Viticulture,1991
2. Biosynthesis and biotechnological production of aliphatic gamma- and delta-lactones;Albrecht,1992
3. Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay;Aubry;Journal of Agricultural and Food Chemistry,1997
4. Identification and quantification of impact odorants of aged red wines from Rioja – GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions;Aznar;Journal of Agricultural and Food Chemistry,2001
5. Identification of predominant aroma compounds in muscadine grape juice;Baek;Journal of Food Science,1997
Cited by
98 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