Characterisation of free and glycosidically bound aroma...

Food Chemistry 2015 / 04 Vol. 173

Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines

Sánchez-Palomo, E., Alonso-Villegas, R., González Viñas, M.A.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
173
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.10.148
Date:
April, 2015
File:
PDF, 337 KB
english, 2015
Conversion to is in progress
Conversion to is failed