Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry-Reference-Cited by-同舟云学术

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

Published:2015-07-14 Issue:3 Volume:21 Page:367-375
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Muñoz-González C.¹,Sémon E.²³⁴,Martín-Álvarez P.J.¹,Guichard E.²³⁴,Moreno-Arribas M.V.¹,Feron G.²³⁴,Pozo-Bayón M.Á.¹^ORCID

Affiliation:

1. Instituto de Investigación en Ciencias de la Alimentación; Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid; Campus de Excelencia Científica 28049 Madrid Spain

2. Centre National de la Recherche Scientifique; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France

3. Institut national de la Recherche Agronomique; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France

4. Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France

Funder

Ministerio de Economía y Competitividad

Consolider Ingenio 2010

European Social Fund

Regional Council for Burgundy

Fondo Europeo de Desarrollo Regional (European Union)

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12155/fullpdf

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