Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference34 articles.
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3. Application of sensory descriptive analysis to complete the current official card of the Galician Orujo spirits;Cortés;Journal of Sensory Studies,2009
4. Concentration of volatiles in marc distillates from Galicia according to storage conditions of the grape pomace;Cortés;Chromatographia,2001
5. Chemical affinities between the major volatile compounds present in grape pomace distillate;Cortés;Journal of the Science of Food and Agriculture,2009
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