Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir
Author:
Affiliation:
1. Laboratoire des Arômes et Substances Naturelles, IPV-ENSAM-INRA, 2 Place Viala, 34060 Montpellier Cedex 1, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9710138
Reference29 articles.
1. Identification and determination of volatile constituents in wines from different vine cultivars
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