Wine aroma composition: identification of additional volatile constituents of red wine
- 1 May 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (5) , 926-928
- https://doi.org/10.1021/jf60231a020
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Composition of neutral volatile constituents in grape brandiesJournal of Agricultural and Food Chemistry, 1979
- Red wine aroma: Identification of headspace constituentsJournal of the Science of Food and Agriculture, 1976
- α-Hydroxy acids as metabolites of sulfur amino acids in yeastArchives of Biochemistry and Biophysics, 1966
- Reversible enzymatic acetylation of carnitineArchives of Biochemistry and Biophysics, 1955