Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using Gc-O and Gc-Ms: Identification of Key Aroma Compounds

AuthID
 P-002-T6H
6
Author(s)
Campo, E
·
Cacho, J
·
Ferreira, V
Document Type
Article
Year published
2011
Published
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 59, Issue: 6, Pages: 2543-2553 (11)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 21348497
SCOPUS: 2-s2.0-79952761638
Wos: WOS:000288401800054
Source Identifiers
ISSN: 0021-8561
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