Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines
Author:
Affiliation:
1. The Australian Wine Research Institute Glen Osmond SA 5064 Australia
2. CASS Food Research Centre, School of Exercise and Nutrition Sciences Deakin University Burwood Vic. 3125 Australia
Funder
Wine Australia
Publisher
Wiley
Subject
Horticulture
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12540
Reference81 articles.
1. Perception of wine fruity and woody notes: influence of peri-threshold odorants
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5. Molecular Basis of Mammalian Odor Discrimination: A Status Report
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