Comparative Study of Aromatic Compounds in Young Red Wines...

Journal of Food Science 2007 Vol. 72; Iss. 5

Comparative Study of Aromatic Compounds in Young Red Wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet Varieties in China

M. Zhang, Q. Xu, C. Duan, W. Qu, Y. Wu
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Volume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2007.00357.x
File:
PDF, 111 KB
english, 2007
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