Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

  1. Ayestarán, B.
  2. Martínez-Lapuente, L.
  3. Guadalupe, Z.
  4. Canals, C.
  5. Adell, E.
  6. Vilanova, M.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2019

Volume: 276

Pages: 187-194

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.10.013 GOOGLE SCHOLAR
Institutional repository: lock_openOpen access Postprint lockOpen access Editor
Data source: Scopus