Key Changes in Wine Aroma Active Compounds during Bottle...

Journal of Agricultural and Food Chemistry 2014 / 10 Vol. 62; Iss. 41

Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels

Ferreira, Vicente, Bueno, Mónica, Franco-Luesma, Ernesto, Culleré, Laura, Fernández-Zurbano, Purificación
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Volume:
62
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf503089u
Date:
October, 2014
File:
PDF, 566 KB
english, 2014
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