The volatile composition of Chardonnay juices a study by flavor precursor analysis

The volatile composition of Chardonnay juices a study by flavor precursor analysis

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Sefton, M. A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 44, no. 4 (1993), p. 359-370
Materias:	Enología Vinificación Vid Zumo de uva Jugo de frutas Técnicas analíticas Compuesto volátil Compuestos fenólicos Enzimas Acidos Hidrólisis Chardonnay Componentes volátiles
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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