☆ 4.7 Article

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

FOOD CHEMISTRY (2018)

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Journal

FOOD CHEMISTRY
Volume 266, Issue -, Pages 245-253

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.06.022

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Categories

Chemistry, Applied Food Science & Technology Nutrition & Dietetics

Funding

  1. Biolaffort Cie, Seguin-Moreau

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