Formation of wine aroma: Tones and imperfections caused by minor components (review)

Applied Biochemistry and Microbiology

Volumn 37, Issue 6, 2001, Pages 552-560

  Pisarnitskii, A F ^a  

^a BACH INSTITUTE OF BIOCHEMISTRY   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044531692     PISSN: 00036838     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1012390731145     Document Type: Review

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