Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)
Author:
Affiliation:
1. CSIRO Plant Industry and Food Futures Flagship, P.O. Box 350, Glen Osmond, SA 5064, Australia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf803471n
Reference40 articles.
1. Functional Characterization of Enzymes Forming Volatile Esters from Strawberry and Banana
2. Quantitation of Volatile Constituents in Mandarin Juices and Its Use for Comparison with Orange Juices by Multivariate Analysis
3. Changes in volatile compounds during maturation of some grape varieties
4. Effect of pH on Astringency in Model Solutions and Wines
5. Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening
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