Work

The shelf life of wine: changes in aroma substances during storage and ageing of white wines.

Year: 1993

Type: article

Source: Developments in food science

Authors: A. Rapp, J. Marais

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W3204400740

FWCI: 1.209

Cites:

Cited by: 37

Related to: 10