Study of the content in volatile compounds during the aging...

European Food Research and Technology 2013 / 12 Vol. 237; Iss. 6

Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv.Muscatand fermented under different conditions

María Jesús Ruiz-Bejarano, Remedios Castro-Mejías…
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Volume:
237
Language:
english
DOI:
10.1007/s00217-013-2061-3
Date:
December, 2013
File:
PDF, 1.08 MB
english, 2013
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