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Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions
Petrozziello, Maurizio, Asproudi, Andriani, Guaita, Massimo, Borsa, Daniela, Motta, Silvia, Panero, Loretta, Bosso, AntonellaVolume:
149
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.10.098
Date:
April, 2014
File:
PDF, 525 KB
english, 2014