Relationships Between the Varietal Volatile Composition of the Musts and White Wine Aroma Quality. A Four Year Feasibility Study

AuthID
 P-003-0Q7
6
Author(s)
Tipo de Documento
Article
Year published
2010
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 43, Número: 10, Páginas: 1508-1516 (9)
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Wos®
Scopus®
Crossref®22
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-77956616383
Wos: WOS:000282412300007
Source Identifiers
ISSN: 0023-6438
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