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Towards a better understanding of the evolution of odour-ac..:
Martínez-García, Rafael
;
Mauricio, Juan Carlos
;
García-Martínez, Teresa
..
Food Chemistry. 357 (2021) - p. 129784 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.129784
RT Journal T1
Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.129784&Exemplar=1&LAN=DE A1 Martínez-García, Rafael A1 Mauricio, Juan Carlos A1 García-Martínez, Teresa A1 Peinado, Rafael A. A1 Moreno, Juan PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 357 SP 129784 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.129784 DO https://doi.org/10.1016/j.foodchem.2021.129784 SF ELIB - SuUB Bremen
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