Olejar, Kenneth J <br/><br/>
Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.  [electronic resource] 

 -  Food chemistry  Sep 2015 
 - 181-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.03.040  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants<br/>Food Handling--methods<br/>Fruit--chemistry<br/>Odorants<br/>Phenols--analysis<br/>Polyphenols<br/>Wine--analysis