Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

出版年份 2013 全文链接

标题

作者

关键词

出版物

Volume 149, Issue -, Pages 197-202

出版商

Elsevier BV

发表日期

2013-10-30

DOI

10.1016/j.foodchem.2013.10.098

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