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European Food Research and Technology

Volumn 227, Issue 6, 2008, Pages 1687-1692

Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processes

(3) Zea, Luis a Moyano, Lourdes a Medina, Manuel a

a UNIVERSITY OF CÓRDOBA (Spain)

Author keywords

Active odorants; Aroma; Sherry wine; White wine; Wine ageing

Indexed keywords

ALDEHYDES; ARSENIC COMPOUNDS; ESTERS; WINE;

ACTIVE COMPOUNDS; ACTIVE ODORANTS; AGEING PROCESSES; AROMA; CHEMICAL AGEING; CHEMICAL-; COMBINED PROCESSING; DESCRIPTORS; ETHYL ACETATE; FACTOR ANALYSIS; SHERRY WINE; TWO TYPES; WHITE WINE; WINE AGEING;

CHLORINE COMPOUNDS;

EID: 52049091021 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-008-0894-y Document Type: Article

Times cited : (19)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.