Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact
- 作者E. Sánchez Palomo; M.S. Pérez-Coello; M.C. Díaz-Maroto; M.A. González Viñas; M.D. Cabezudo
- 卷第95卷
- 期第2期
- 印刷ISSN0308-8146
- 文件大小292.92KB
- 发表时间2006
- DOI10.1016/j.foodchem.2005.01.012
- 页码279-289
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