From grape to sparkling wine: Analysis of glycosylated aroma compounds during grape processing and fermentation

被引：0
|
作者：
Fischer, Ulrich [1 ]
Schober, Doreen [1 ]
Wacker, Michael [1 ]
Schmarr, Hans-Georg [1 ]
机构：
[1] DLR Rheinpfalz, Ctr Wine Res, Dept Viticulture & Enol, Neustadt, Germany
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2014年 / 248卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
44-AGFD
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页数：1
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