Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

✍ Scribed by Lorrain, Bénédicte; Tempere, Sophie; Iturmendi, Nerea; Moine, Virginie; de Revel, Gilles; Teissedre, Pierre-Louis

• Book ID: 121409854
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 364 KB
• Volume: 140
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.02.048