Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

标题
Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 131, Issue 1, Pages 90-98
出版商
Elsevier BV
发表日期
2011-08-18
DOI
10.1016/j.foodchem.2011.08.035

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