Quantification of Selected Aroma-Active Compounds in Pinot Noir Wines from Different Grape Maturities
Author:
Affiliation:
1. Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061396m
Reference43 articles.
1. The aroma of Grenache red wine: hierarchy and nature of its main odorants
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