Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

Published 2009 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 9, Pages 3702-3708
Publisher
American Chemical Society (ACS)
Online
2009-03-27
DOI
10.1021/jf803325v

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.