Influence of Brettanomyces Ethylphenols on Red Wine Aroma Evaluated by Consumers in the United States and Portugal

AuthID
 P-00N-4MG
4
Author(s)
Schumaker, MR
·
Ross, CF
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 100, Páginas: 161-167 (7)
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Scopus®
Crossref®29
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Handle®
Google Scholar®
Publication Identifiers
Pubmed: 28873675
SCOPUS: 2-s2.0-85021823597
Wos: WOS:000412233600015
Source Identifiers
ISSN: 0963-9969
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