Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir
- 11 July 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (8) , 3230-3237
- https://doi.org/10.1021/jf9710138
Abstract
No abstract availableKeywords
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