Aroma release from wines under dynamic conditions

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6976-6981

  Tsachaki, Maroussa ^a,b   Linforth, Robert S T ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITY OF ATHENS   (Greece)

Author keywords

Interfacial layer; Marangoni; Protein; Surface active; Wine

Indexed keywords

ALCOHOL;

ARTICLE; CHEMISTRY; MASS SPECTROMETRY; ODOR; TEMPERATURE; VOLATILIZATION; WINE;

ETHANOL; MASS SPECTROMETRY; ODORS; TEMPERATURE; VOLATILIZATION; WINE;

BOVINAE;

EID: 68249121072     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901174y     Document Type: Article

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