Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Food Chemistry

• Publication date

  2017-10-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2017.03.151PMID 28490069
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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