Work

Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies

Year: 2002

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf0115645

Authors: Vicente Ferreira, Natalia Ortín, Ana Escudero, Ricardo López, Juan Cacho

Institution: Universidad de Zaragoza

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2046311952

FWCI: 9.65

Cites: 29

Cited by: 428

Related to: 10