Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines

  1. Ortega-Heras, M.
  2. González-Sanjosé, M.L.
  3. González-Huerta, C.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 103

Zenbakia: 4

Orrialdeak: 1434-1448

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2006.10.060 GOOGLE SCHOLAR
Datuen iturria: Scopus