Assessment of oxidation compounds in oaked Chardonnay wines: A GC–MS and 1 H NMR metabolomics approach

Published 2018 View Full Article

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Title
Assessment of oxidation compounds in oaked Chardonnay wines: A GC–MS and 1 H NMR metabolomics approach
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 257, Issue -, Pages 120-127
Publisher
Elsevier BV
Online
2018-03-03
DOI
10.1016/j.foodchem.2018.02.156

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