Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification

  1. González-Álvarez, M.
  2. Noguerol-Pato, R.
  3. González-Barreiro, C.
  4. Cancho-Grande, B.
  5. Simal-Gándara, J.
Revue:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Année de publication: 2014

Volumen: 145

Pages: 1021-1030

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.09.028 GOOGLE SCHOLAR
La source de données: Scopus