Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines

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

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 127

Zenbakia: 3

Orrialdeak: 1153-1162

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2011.01.117 GOOGLE SCHOLAR
Datuen iturria: Scopus