Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

  1. Ubeda, C.
  2. Kania-Zelada, I.
  3. del Barrio-Galán, R.
  4. Medel-Marabolí, M.
  5. Gil, M.
  6. Peña-Neira, Á.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2019

Alea: 119

Orrialdeak: 554-563

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2018.10.032 GOOGLE SCHOLAR