Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening
Torchio, Fabrizio, Giacosa, Simone, Vilanova, Mar, Río Segade, Susana, Gerbi, Vincenzo, Giordano, Manuela, Rolle, LucaVolume:
212
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.05.191
Date:
December, 2016
File:
PDF, 2.00 MB
english, 2016