Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

Published 2013 View Full Article

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Title
Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 140, Issue 1-2, Pages 76-82
Publisher
Elsevier BV
Online
2013-02-25
DOI
10.1016/j.foodchem.2013.02.048

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