Identification of odor-impact compounds in red table wines produced from Frontenac grapes

Identification of odor-impact compounds in red table wines produced from Frontenac grapes

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Mansfield, Anna Katharine
Otros Autores:	Schirle-Keller, Jean-Paul, Reineccius, Gary A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 62, no. 2 (2011), p. 169-176
Materias:	Enología Vinos Vino tinto Olor Identificación Compuestos aromáticos Cromatografía Espectrometría de masas Frontenac Olfatometría
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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