Work

Volatile flavour of wine: Correlation between instrumental analysis and sensory perception

Year: 1998

Type: article

Source: Food / Nahrung

DOI: 10.1002/(sici)1521-3803(199812)42:06<351::aid-food351>3.3.co;2-u

Author: A. Rapp

Institution: Julius Kühn-Institut

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1965420582

FWCI: 3.819

Cites:

Cited by: 256

Related to: 10