A comparative study on volatile compounds and sensory profile of white and red wines elaborated using bee pollen versus commercial activators

  1. Amores-Arrocha, A.
  2. Sancho-Galán, P.
  3. Jiménez-Cantizano, A.
  4. Palacios, V.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2021

Volum: 10

Número: 5

Tipus: Article

DOI: 10.3390/FOODS10051082 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus