Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

  1. de-la-Fuente-Blanco, A.
  2. Sáenz-Navajas, M.-P.
  3. Valentin, D.
  4. Ferreira, V.
Revista:
Food Chemistry

ISSN: 1873-7072 0308-8146

Ano de publicación: 2020

Volume: 307

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2019.125553 GOOGLE SCHOLAR