Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine fromBombino biancoGrapes

标题
Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine fromBombino biancoGrapes
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 20, Pages 9495-9501
出版商
American Chemical Society (ACS)
发表日期
2008-09-23
DOI
10.1021/jf8015893

向作者/读者发起求助以获取更多资源

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started