The Effect of Glycerol on the Perceived Aroma of a Model...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2001 Vol. 34; Iss. 4

The Effect of Glycerol on the Perceived Aroma of a Model Wine and a White Wine

Samuel Lubbers, Caroline Verret, Andrée Voilley
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Volume:
34
Year:
2001
Language:
english
Pages:
266
DOI:
10.1006/fstl.2001.0766
File:
PDF, 207 KB
english, 2001
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