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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 276

Orrialdeak: 187-194

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.10.013 GOOGLE SCHOLAR
Gordailu instituzionala: lock_openSarbide irekia Postprint lockSarbide irekia Editor
Datuen iturria: Scopus