Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)

Published 2007 View Full Article

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Title
Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 497-505
Publisher
Elsevier BV
Online
2007-08-02
DOI
10.1016/j.foodchem.2007.07.069

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