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.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2020

Volume: 331

Type: Article

DOI: 10.1016/J.FOODCHEM.2020.127207 GOOGLE SCHOLAR
Data source: Scopus