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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

✍ Scribed by Cándida Lorenzo; Teresa Garde-Cerdán; Miguel A. Pedroza; Gonzalo L. Alonso; M. Rosario Salinas

Book ID: 116488524
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 274 KB
Volume: 42
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.03.021

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