Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

  1. Herrero, P.
  2. Sáenz-Navajas, P.
  3. Culleré, L.
  4. Ferreira, V.
  5. Chatin, A.
  6. Chaperon, V.
  7. Litoux-Desrues, F.
  8. Escudero, A.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2016

Alea: 207

Orrialdeak: 239-250

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.03.068 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus