Method for the HPLC prefractionation of wine flavor extracts. Part II.-Sensory aspects. Profiling wine aroma
- Escudero, A.
- Fernández Zurbano, Purificación
- Cacho, J.
- Peña, C.
- Ferreira, V.
Verlag: CSIC
ISBN: 84-604-7038-5
Datum der Publikation: 1993
Seiten: 69-74
Art: Buch-Kapitel