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Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
de Castilhos, Maurício Bonatto Machado, Del Bianchi, Vanildo Luiz, Gómez-Alonso, Sergio, García-Romero, Esteban, Hermosín-Gutiérrez, IsidroLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.08.066
Date:
August, 2018
File:
PDF, 665 KB
english, 2018