Influence of Some Technological Parameters on the Formation of Dimethyl Sulfide, 2-Mercaptoethanol, Methionol, and Dimethyl Sulfone in Port Wines

AuthID
 P-000-HZM
4
Author(s)
Rodrigues, P
·
Tipo de Documento
Article
Year published
2003
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 51, Número: 3, Páginas: 727-732 (6)
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Scopus®
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Publication Identifiers
Pubmed: 12537449
SCOPUS: 2-s2.0-0037471594
Wos: WOS:000180578300031
Source Identifiers
ISSN: 0021-8561
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