Lorrain, Bénédicte <br/><br/>
Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level.  [electronic resource] 

 -  Food chemistry  Sep 2013 
 - 76-82 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.02.048  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Esters--chemistry<br/>Humans<br/>Odorants--analysis<br/>Phenols--analysis<br/>Taste Perception<br/>Volatilization<br/>Wine--analysis