Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

  1. Rodríguez-Bencomo, J.J.
  2. Selli, S.
  3. Muñoz-González, C.
  4. Martín-Álvarez, P.J.
  5. Pozo-Bayón, M.A.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2013

Alea: 51

Zenbakia: 2

Orrialdeak: 450-457

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2012.12.057 GOOGLE SCHOLAR
Datuen iturria: Scopus