The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines an investigation by sensory descriptive analysis
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 42, no. 3 (1991), p. 167-174 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
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