Comparison of Odor-Active Compounds in Sherry Wines Processed from Ecologically and Conventionally Grown Pedro Ximenez Grapes

标题
Comparison of Odor-Active Compounds in Sherry Wines Processed from Ecologically and Conventionally Grown Pedro Ximenez Grapes
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 3, Pages 968-973
出版商
American Chemical Society (ACS)
发表日期
2009-01-15
DOI
10.1021/jf802252u

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