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Contribution of terpenes, methanethiol, and fermentative es..:
Luzzini, Giovanni
;
Slaghenaufi, Davide
;
Facinelli, Daniele
.
Journal of the Science of Food and Agriculture. 103 (2023) 11 - p. 5353-5363 , 2023
Link:
https://doi.org/10.1002/jsfa.12609
RT Journal T1 <Title>Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.12609&Exemplar=1&LAN=DE A1 Luzzini, Giovanni A1 Slaghenaufi, Davide A1 Facinelli, Daniele A1 Ugliano, Maurizio PB Wiley YR 2023 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 103 IS 11 SP 5353 OP 5363 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.12609 DO https://doi.org/10.1002/jsfa.12609 SF ELIB - SuUB Bremen
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