Establishment of the varietal volatile profile of musts from whiteVitis vinifera L. varieties
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference29 articles.
1. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry
2. Study of volatiles in grapes by dynamic headspace analysis
3. Stir Bar Sorptive Extraction Applied to Volatile Constituents Evolution during Vitis vinifera Ripening
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