Quantitative Determination of Potent Flavor Compounds in Burgundy Pinot Noir Wines Using a Stable Isotope Dilution Assay

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 6, 1997, Pages 2120-2123

  Aubry, Victoire ^a   Etiévant, Patrick X ^a   Giniès, Christian ^a   Henry, Robert ^b  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE LYON   (France)

Author keywords

Aroma; Pinot noir; Stable isotope SIM MS; Wine

Indexed keywords

VITIS VINIFERA;

EID: 0001095739     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960759n     Document Type: Article

References (13)

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