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Key Changes in Wine Aroma Active Compounds during Bottle St..:
Ferreira, Vicente
;
Bueno, Mónica
;
Franco-Luesma, Ernesto
..
Journal of Agricultural and Food Chemistry. 62 (2014) 41 - p. 10015-10027 , 2014
Link:
https://doi.org/10.1021/jf503089u
RT Journal T1 <Title>Key Changes in Wine Aroma Active Compounds during Bottle Storage of Spanish Red Wines under Different Oxygen Levels</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf503089u&Exemplar=1&LAN=DE A1 Ferreira, Vicente A1 Bueno, Mónica A1 Franco-Luesma, Ernesto A1 Culleré, Laura A1 Fernández-Zurbano, Purificación PB American Chemical Society (ACS) YR 2014 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 62 IS 41 SP 10015 OP 10027 LK http://dx.doi.org/https://doi.org/10.1021/jf503089u DO https://doi.org/10.1021/jf503089u SF ELIB - SuUB Bremen
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