Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level
- 1 September 2013
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 140 (1-2), 76-82
- https://doi.org/10.1016/j.foodchem.2013.02.048
Abstract
No abstract availableKeywords
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