Bound aroma compounds of Marmajuelo and Malvasía grape varieties and their influence on the elaborated wines

  1. Rodríguez-Bencomo, J.J.
  2. Cabrera-Valido, H.M.
  3. Pérez-Trujillo, J.P.
  4. Cacho, J.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2011

Alea: 233

Zenbakia: 3

Orrialdeak: 413-426

Mota: Artikulua

DOI: 10.1007/S00217-011-1529-2 GOOGLE SCHOLAR
Datuen iturria: Scopus