Author:
González Álvarez M.,González-Barreiro C.,Cancho-Grande B.,Simal-Gándara J.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
1. Acree, T., & Arn, H. (2004). Flavornet. Datu Inc. .
2. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models;Aznar;Journal of Agricultural and Food Chemistry,2003
3. Aroma compounds of an Italian wine (Ruché) by HS–SPME analysis coupled with GC–ITMS;Bonino;Food Chemistry,2003
4. Differences in odor-active compounds of trincadeira wines obtained from five different clones;Botelho;Journal of Agricultural and Food Chemistry,2008
5. Cacho, J. F. (2006). La percepción de notas aromáticas del vino y el efecto de ciertas moléculas volátiles (p. 6). ACE: Revista de Enología.
Cited by
115 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献