Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

Phytochemistry

Volumn 74, Issue , 2012, Pages 196-205

  Vilanova, Mar ^a   Genisheva, Zlatina ^b   Bescansa, Lorenzo ^c   Masa, Antón ^a   Oliveira, José M ^b  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b UNIVERSITY OF MINHO   (Portugal)

^c Adega Lorenzo Bescansa SUL Betanzos ^*  (Spain)

Author keywords

Agudelo; Blanco lexitimo; Godello; Grapes; Ripening stages; Serradelo; Vitis vinifera; Volatiles

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; CLASSIFICATION; FRUIT; METABOLISM; ODOR; SPECIES DIFFERENCE; VITIS;

FRUIT; ODORS; SPECIES SPECIFICITY; VITIS; VOLATILE ORGANIC COMPOUNDS;

VITACEAE; VITIS VINIFERA;

EID: 84855962768     PISSN: 00319422     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.phytochem.2011.10.004     Document Type: Article

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