Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

  1. Torchio, F.
  2. Giacosa, S.
  3. Vilanova, M.
  4. Río Segade, S.
  5. Gerbi, V.
  6. Giordano, M.
  7. Rolle, L.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2016

Volum: 212

Pàgines: 576-584

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2016.05.191 GOOGLE SCHOLAR
Font de les dades: Scopus