Contribution of free and glycosidically-bound volatile...

Food Chemistry 2006 Vol. 95; Iss. 2

Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

E. Sánchez Palomo, M.S. Pérez-Coello, M.C. Díaz-Maroto, M.A. González Viñas, M.D. Cabezudo
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Volume:
95
Year:
2006
Language:
english
Pages:
11
DOI:
10.1016/j.foodchem.2005.01.012
File:
PDF, 293 KB
english, 2006
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