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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2013

Volumen: 51

Número: 2

Pages: 450-457

Type: Article

DOI: 10.1016/J.FOODRES.2012.12.057 GOOGLE SCHOLAR
La source de données: Scopus