A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

  1. Arévalo Villena, M.
  2. Díez Pérez, J.
  3. Úbeda, J.F.
  4. Navascués, E.
  5. Briones, A.I.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2006

Alea: 99

Zenbakia: 1

Orrialdeak: 183-190

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2005.07.039 GOOGLE SCHOLAR
Datuen iturria: Scopus