Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

  1. Martínez-Gil, A.M.
  2. Angenieux, M.
  3. Pardo-García, A.I.
  4. Alonso, G.L.
  5. Ojeda, H.
  6. Rosario Salinas, M.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Argitalpen urtea: 2013

Alea: 138

Zenbakia: 2-3

Orrialdeak: 956-965

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2012.11.032 GOOGLE SCHOLAR