Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

Autor: Sáenz Navajas, María Pilar; Arias, I.; Ferrero-del-Teso, S.; Fernández Zurbano, Purificación; Escudero, A.; Ferreira, V.; 

Tipo de documento: Artículo de revista

Revista: Food Research International. ISSN: 0963-9969. Año: 2018. Volumen: 109. Páginas: 138-148.

doi 10.1016/j.foodres.2018.04.037

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,345  SNIP: 1,663 

CIRC: GRUPO A - EXCELENCIA

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