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

  1. Alegre, Y.
  2. Sáenz-Navajas, M.-P.
  3. Hernández-Orte, P.
  4. Ferreira, V.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072 0308-8146

Datum der Publikation: 2020

Ausgabe: 331

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2020.127207 GOOGLE SCHOLAR