Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

European Food Research and Technology

Volumn 206, Issue 2, 1998, Pages 143-147

  Ancín, Carmen ^a   Ayestarán, Belén ^a   García, Asunción ^a   Garrido, Julián ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Fatty acids; Fermentation; GC; Musts; Wine

Indexed keywords

EID: 54749101522     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050230     Document Type: Article

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