Effect of anthocyanins on stability of a key odorous compound, 3-Mercaptohexan-1ol, in Bordeaux rosé wines

Effect of anthocyanins on stability of a key odorous compound, 3-Mercaptohexan-1ol, in Bordeaux rosé wines

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Murat, Marie-Laure, Tominaga, Takatoshi, Saucier, Cédric, Glories, Yves, Dubourdieu, Denis
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 54, no. 2 (2003), p. 135-138
Materias:	Enología Vinos Flavonoides Antioxidantes Glucósidos Compuestos aromáticos Antocianinas
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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