Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several c...

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Autor principal: Perestrelo, Rosa Maria de Sá (auth)
Otros Autores: Câmara, José Sousa (auth)
Formato: Electrónico Capítulo de libro
Lenguaje:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2020
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