Screening and evolution of volatile compounds during ripening of ‘Nebbiolo,’ ‘Dolcetto’ and ‘Barbera’ (Vitis viniferaL.) neutral grapes by SBSE–GC/MS
Carlomagno, Antonio, Schubert, Andrea, Ferrandino, AlessandraVolume:
242
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-015-2626-4
Date:
August, 2016
File:
PDF, 900 KB
english, 2016