Article ID Journal Published Year Pages File Type
6399412 Food Research International 2012 12 Pages PDF
Abstract
► Sauvignon blanc aroma review. ► Volatile thiol formation, precursors, oxidation, wine making effects. ► Other typical Sauvignon blanc aroma compounds. ► Further required research on thiols.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols
Authors
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