Isolation of the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid from Riesling wine

Isolation of the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid from Riesling wine

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	WINTERHALTER, P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 36, no. 1 (1997), p. 55-56
Materias:	Enología Vinos Acidos Glucosa Esteres Aislamiento Lactonas Aroma Cromatografía Riesling
Publicación relacionada:	Contenido en: Vitis

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