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

Año de publicación: 2018

Volumen: 240

Páginas: 707-716

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2017.08.013 GOOGLE SCHOLAR