Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study

The biomolecular characterization of edible products is gaining an increasing importance in food chemistry. The characteristic aroma or bouquet of a wine is the result of complex interactions of volatile molecules and odor receptors. Its characterization is the subject of many different studies, aim...

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Detalles Bibliográficos
Autores principales: Carpentieri, Andrea, Sebastianelli, Angelo, Melchiorre, Chiara, Pinto, Gabriella, Trifuoggi, Marco, Lettera, Vincenzo, Amoresano, Angela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6716974/
https://www.ncbi.nlm.nih.gov/pubmed/31485514
http://dx.doi.org/10.1016/j.heliyon.2019.e02287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6716974/
https://www.ncbi.nlm.nih.gov/pubmed/31485514
http://dx.doi.org/10.1016/j.heliyon.2019.e02287

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