Volatile Composition and Sensory Characterisation of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques

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

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 4

Art: Artikel

DOI: 10.3390/FOODS11040509 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus