A Sensory and Chemical Approach to the Aroma of Wooden Aged Lourinhã Wine Brandy [Uma Abordagem Sensorial e Química Ao Aroma de Aguardentes Vínicas Envelhecidas da Lourinhã]

AuthID
 P-007-S70
4
Author(s)
Belchior, AP
·
Climaco, MC
Document Type
Article
Year published
2008
Published
in Ciencia e Tecnica Vitivinicola, ISSN: 0254-0223
Volume: 23, Issue: 2, Pages: 97-110
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-74849087298
Source Identifiers
ISSN: 0254-0223
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