A method to analyse bound aroma compounds in non-aromatic red grape juices

A method to analyse bound aroma compounds in non-aromatic red grape juices

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Detalles Bibliográficos
Publicado en:	Ciência e técnica vitivinícola
Otros Autores:	Botelho, G., Paulino, C., Mendes-Faia, A., Clímaco, M. C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciência e técnica vitivinícola v. 22, no. 1 (2007), p. 21-26
Materias:	Zumo de uva Compuestos aromáticos Hidrólisis
Publicación relacionada:	Contenido en: Ciência e técnica vitivinícola

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