Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)-Reference-Cited by-同舟云学术

Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

Published:2020-01 Issue: Volume:127 Page:108728
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Alegre Yohanna,Arias-Pérez Ignacio,Hernández-Orte Purificación,Ferreira Vicente^ORCID

Funder

European Social Fund

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

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