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.
Revue:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Année de publication: 2013

Volumen: 138

Número: 2-3

Pages: 956-965

Type: Article

DOI: 10.1016/J.FOODCHEM.2012.11.032 GOOGLE SCHOLAR