The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma: Sensory and Compositional Studies

被引：0

作者：

Francis, I. Leigh

Kassara, Stella

Noble, Ann C.

Williams, Patrick J.

机构：

[1] Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia

[2] Coop. Res. Centre for Viticulture, P.O. Box 145, Glen Osmond, SA 5064, Australia

[3] Dept. of Viticulture and Enology, University of California, Davis, CA 95616, United States

来源：

ACS Symposium Series | / 714卷

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页码：13 / 30