Bonatto Machado de Castilhos, Maurício <br/><br/>
Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora.  [electronic resource] 

 -  Food chemistry  May 2020 
 - 126025 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.2019.126025  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Brazil<br/>Fruit--chemistry<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Humans<br/>Odorants--analysis<br/>Smell<br/>Vitis--chemistry<br/>Volatile Organic Compounds--chemistry<br/>Wine--analysis