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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2018

Volume: 240

Páxinas: 707-716

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2017.08.013 GOOGLE SCHOLAR
Fonte de datos: Scopus