Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines

  1. Bouzas-Cid, Y.
  2. Falqué, E.
  3. Orriols, I.
  4. Mirás-Avalos, J.M.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 240

Orrialdeak: 707-716

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2017.08.013 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus