Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes

  1. Alegre, Y. 1
  2. Sáenz-Navajas, M.-P. 1
  3. Hernández-Orte, P. 1
  4. Ferreira, V. 1
  1. 1 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Journal:
Food Chemistry

ISSN: 1873-7072

Year of publication: 2020

Volume: 331

Type: Article

DOI: 10.1016/j.foodchem.2020.127207 SCOPUS: 2-s2.0-85086569963 GOOGLE SCHOLAR
Data source: Scopus