Glycosidically bound flavour compounds inQuercus petraea Liebl. wood
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference22 articles.
1. Branched nonalactones from some Quercus species
2. The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
3. Analytical methods for monoterpene glycosides in grape and wine
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