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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 331

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2020.127207 GOOGLE SCHOLAR
Datuen iturria: Scopus