The change of volatile flavor in table wines depending on various factors.
2019
There was established that the qualitative composition of volatile aromatic substances does not depend on the grape variety and the technology of its processing, the wine aging process. The main changes are noted in terms of the quantitative content of the same-name components in the complex of volatile flavor of wine. Tab. 2, Fig. 2, Ref. 11.
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书目信息
页码
98-104
语言
格鲁吉亚语
类型
Journal Article; Journal
团体作者
Baghaturia N.
Loladze M.
2021-05-15
AGRIS AP
在Google Scholar上查找
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