Aroma compounds in Ontario Vidal and Riesling icewines. II. Effects of crop level-Reference-Cited by-同舟云学术

Aroma compounds in Ontario Vidal and Riesling icewines. II. Effects of crop level

Published:2015-10 Issue: Volume:76 Page:550-560
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bowen Amy J.,Reynolds Andrew G.

Funder

NSERC

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Odor potency of aroma compounds in Riesling and Vidal blanc table wine and icewines by gas chromatography–olfactometry–mass spectrometry;Bowen;Journal of Agricultural & Food Chemistry,2012

2. Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date;Bowen;Food Research International,2015

3. Effect of crop level on growth, yield and wine quality of a high yielding Carignane vineyard;Bravdo;American Journal of Enology & Viticulture,1984

4. Contribution of volatiles to rice aroma;Buttery;Journal of Agricultural & Food Chemistry,1988

5. Comparison of some French–American hybrid wines with white Riesling using gas chromatography–olfactometry;Chisholm;American Journal of Enology & Viticulture,1994

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