Effect of Enzymatic Aroma Release on the Volatile Compounds of White Wines Presenting Different Aroma Potentials

AuthID
 P-000-4ZW
5
Author(s)
Tipo de Documento
Article
Year published
2005
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 85, Número: 2, Páginas: 199-205 (7)
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Wos®
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-12344273765
Wos: WOS:000226266300004
Source Identifiers
ISSN: 0022-5142
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