Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds
- Rubio-Bretón, P.
- Salinas, M.R.
- Nevares, I.
- Pérez-Álvarez, E.P.
- del Álamo-Sanza, M.
- Román, S.M.-S.
- Alonso, G.L.
- Garde-Cerdán, T.
Libro:
Food Aroma Evolution: During Food Processing, Cooking, and Aging
ISBN: 9781138338241
Ano de publicación: 2019
Páxinas: 439-463
Tipo: Capítulo de libro
