Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

Fecha de emisión

2019

Autor(es)

Ubeda C.

Kania-Zelada I.

del Barrio-Galán R.

Medel-Marabolí M.

Gil M.

Peña-Neira Á.

DOI

10.1016/j.foodres.2018.10.032

Archivo(s)

Name

item_2s2.085054874919.pdf

Size

3.88 KB

Format

Checksum