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Comparison of Odor-Active Compounds in Sherry Wines Processed from Ecologically and Conventionally Grown Pedro Ximenez Grapes

Journal Title:
Journal of agricultural and food chemistry.
Journal Volume/Issue:
2009 Feb. 11, v. 57, no. 3
Main Author:
Moyano, Lourdes
Other Authors:
Zea, Luis, Villafuerte, Laura, and Medina, Manuel
Format:
Electronic
Language:
English
Subjects:
Vitis vinifera
wine cultivars
sherry
odors
odor compounds
wine quality
wine aging
organic production
organic foods
View in NAL's Catalog:
IND44167836