Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine
Povzetek
Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine
Ključne besede
Sauvignon blanc;oxygen;wine aroma;sensory perception;
Podatki
| Jezik: | Angleški jezik |
|---|---|
| Leto izida: | 2016 |
| Tipologija: | 1.01 - Izvirni znanstveni članek |
| Organizacija: | UNG - Univerza v Novi Gorici |
| UDK: | 634.8+663.2 |
| COBISS: |
4595707
|
| ISSN: | 0021-8561 |
| Št. ogledov: | 4347 |
| Št. prenosov: | 0 |
| Ocena: | 0 (0 glasov) |
| Metapodatki: |
|
Ostali podatki
| URN: | URN:SI:UNG |
|---|---|
| Vrsta dela (COBISS): | Delo ni kategorizirano |
| Strani: | str. 7979-7993 |
| Letnik: | ǂVol. ǂ64 |
| Zvezek: | ǂno. ǂ42 |
| Čas izdaje: | 2016 |
| DOI: | 10.1021/acs.jafc.6b02174 |
| ID: | 9234948 |
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