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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 5

Art: Artikel

DOI: 10.3390/FOODS10051082 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus