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pro vyhledávání: '"Azevêdo, Luciana C. de"'
Publikováno v:
Química Nova, Volume: 30, Issue: 8, Pages: 1968-1975, Published: 2007
Studies on identification of compounds that make up the aroma and flavor in wines involve research evaluating mainly the influence of terpenes, esters, lactones and alcohols upon these sensory characteristics. However, carbonylic compounds (CC) play
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::a878559d746d68775d8529ab2f74d864
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000800032&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000800032&lng=en&tlng=en