Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14133.x/fullpdf
Reference28 articles.
1. Chemical Markers for Aroma of Vitis vinifera Var. Chardonnay Regional Wines
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