Changes in volatile compounds during maturation of some grape varieties-Reference-Cited by-同舟云学术

Changes in volatile compounds during maturation of some grape varieties

Published:1995-02 Issue:2 Volume:67 Page:229-233
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gómez Encarna,Martínez Adrian,Laencina José

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference16 articles.

1. , 1987 Donee sur les precurseurs d'arome prefermentaire: cas des acides gras insatures du raisins. In: Le Sostanze Aromatiche dell'uve e del Vino, eds & Istituto Agrario Provinciate, Trento, pp 93–112.

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