Free and bound volatile compounds as markers of aromatic...

Food Chemistry 2012 Vol. 131; Iss. 1

Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

E. Gómez García-Carpintero, E. Sánchez-Palomo, M.A. Gómez Gallego, M.A. González-Viñas
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Volume:
131
Year:
2012
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2011.08.035
File:
PDF, 295 KB
english, 2012
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