Characterization of Glycosylated Aroma Compounds in Tannat...

Food Analytical Methods 2013 / 02 Vol. 6; Iss. 1

Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction

Boido, Eduardo, Fariña, Laura, Carrau, Francisco, Dellacassa, Eduardo, Cozzolino, Daniel
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
6
Language:
english
Journal:
Food Analytical Methods
DOI:
10.1007/s12161-012-9423-5
Date:
February, 2013
File:
PDF, 612 KB
english, 2013
Conversion to is in progress
Conversion to is failed