A rapid method for quantifying aroma precursors:...

Food Chemistry 2006 Vol. 99; Iss. 1

A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

M. Arévalo Villena, J. Díez Pérez, J.F. Úbeda, E. Navascués, A.I. Briones
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Volume:
99
Year:
2006
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2005.07.039
File:
PDF, 153 KB
english, 2006
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