Work

Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Year: 2004

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf0350820

Authors: Laura Culleré,, Ana Escudero, Juan Cacho, Vicente Ferreira

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: W2068703422

FWCI: 17.4

Cites: 14

Cited by: 449

Related to: 10