Evaluation of nonvolatile flavor compounds in Vidal icewine from China
Guardado en:
Publicado en: | American journal of enology and viticulture |
---|---|
Otros Autores: | Tang, Ke, Li, Ji-Ming, Wang, Bei, Ma, Lei, Xu, Yan |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American journal of enology and viticulture v. 64, no. 1 (2013), p. 110-117 |
Materias: | |
Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
Ejemplares similares
- Effect of bentonite fining on odor-active compounds in two different white wine styles
-
Influence of nitrogen compounds in grapes on aroma compounds of wines
por: RAPP, A. -
Influence of yeast walls on the behavior of aroma compounds in a model wine
por: LUBBERS, S. - Evaluation of closed-loop stripping for the isolation of wine aroma compounds from aqueous solution
- Genetic mapping of aroma compounds in grape