Study of the contribution of massoia lactone to the aroma...

Food Chemistry 2017 / 10 Vol. 232

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines

Pons, Alexandre, Allamy, Lucile, Lavigne, Valérie, Dubourdieu, Denis, Darriet, Philippe
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:
232
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.03.151
Date:
October, 2017
File:
PDF, 495 KB
english, 2017
Conversion to is in progress
Conversion to is failed