Work

Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made fromVitis viniferaL. Cv. Sauvignon Blanc

Year: 1998

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf970782o

Authors: Takatoshi Tominaga, Marie-Laure Murat, Denis Dubourdieu

Institution: Université Bordeaux Segalen

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1977513119

FWCI: 2.79

Cites: 6

Cited by: 288

Related to: 10