Isolation of intact glycosidic aroma precursors from grape...

Australian Journal of Grape and Wine Research 2013 / 06 Vol. 19; Iss. 2

Isolation of intact glycosidic aroma precursors from grape juice by hydrophilic interaction liquid chromatography

D'Ambrosio, M., Harghel, P., Guantieri, V.
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Volume:
19
Language:
english
Journal:
Australian Journal of Grape and Wine Research
DOI:
10.1111/ajgw.12028
Date:
June, 2013
File:
PDF, 165 KB
english, 2013
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