Work

Assessment of Volatile and Sensory Profiles between Base and Sparkling Wines

Year: 2010

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf9035518

Authors: Jordi Torrens, Montserrat Riu-Aumatell, Stefania Vichi, Elvira López-Tamames, Susana Buxaderas

Institution: Universitat de Barcelona

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2083001095

FWCI: 6.754

Cites: 23

Cited by: 108

Related to: 10