Work

The Discovery of Disulfides Linked to “Flint” Aroma Formation in Wine

Year: 2025

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c05654

Authors: Deanna Langone, Allie C. Kulcsar, Antonio G. Cordente, Marlize Z. Bekker

Institutions: Australian Wine Research Institute, The University of Queensland

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Wine Australia

OpenAlex ID: W4415260962

FWCI: 0.433

Cites: 23

Cited by: 1

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