Effects of irrigation over three years on the amino acid...

Food Chemistry 2018 / 02 Vol. 240

Effects of irrigation over three years on the amino acid composition of Treixadura ( Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines

Bouzas-Cid, Yolanda, Falqué, Elena, Orriols, Ignacio, Mirás-Avalos, José M.
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Volume:
240
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.08.013
Date:
February, 2018
File:
PDF, 848 KB
english, 2018
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