Work

Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

Year: 2004

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf035341l

Authors: A. Escudero, B. Gogorza, M. A. Melús, N. Ortín, J. Cacho, V. 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: W2087965068

FWCI: 12.37

Cites: 22

Cited by: 336

Related to: 10