A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey-Reference-Cited by-同舟云学术

A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

Published:2020-12 Issue:4 Volume:40 Page:844-853
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

YABACI KARAOĞLAN Selin¹^ORCID,CABAROĞLU Turgut²

Affiliation:

1. Adana Alparslan Türkeş Science and Technology University, Turkey

2. University of Çukurova, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst21819.pdf

Reference39 articles.

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2. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison;Bordiga M.;Food Chemistry,2013

3. Hydrometer method improved for making particle size analyses of soils;Bouyoucos G. J.;Agronomy Journal,1962

4. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data;Campo E.;Journal of Agricultural and Food Chemistry,2005

5. Effects of terroir on the terpene compounds of Muscat of Bornova Native white grape variety grown in Turkey;Celik Z. D.;BIO Web of Conferences,2015

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