Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora-Reference-Cited by-同舟云学术

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

Published:2020-05 Issue: Volume:311 Page:126025
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bonatto Machado de Castilhos Maurício,Luiz Del Bianchi Vanildo,Gómez-Alonso Sergio,García-Romero Esteban,Hermosín-Gutiérrez Isidro

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference54 articles.

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5. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines;Ayesterán;Food Chemistry,2019

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