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Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine
The content of free amino acids and aroma compounds present in wine and dependent on the grape variety, conditions of its growing and technology of production form its consumer properties. In this paper, the structure of interactions of amino acids and volatile organic compounds in 150 samples of na...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860274/ https://www.ncbi.nlm.nih.gov/pubmed/36691522 http://dx.doi.org/10.1016/j.heliyon.2023.e12814 |