Article ID Journal Published Year Pages File Type
10539309 Food Chemistry 2011 10 Pages PDF
Abstract
► The profile of aroma precursors of the two grape varieties under study is established. ► The profile of volatile compounds of the two wines under study is established. ► The most important sensory compounds of these wines are established. ► The aroma precursors influencing the volatile composition of wines are established.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines
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