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

Any de publicació: 2018

Volum: 240

Pàgines: 707-716

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2017.08.013 GOOGLE SCHOLAR
Font de les dades: Scopus