Flavour Volatiles of Wine
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interac...
Tallennettuna:
Muut tekijät: | , |
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Aineistotyyppi: | Elektroninen Kirjan osa |
Kieli: | englanti |
Julkaistu: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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Aiheet: | |
Linkit: | DOAB: download the publication DOAB: description of the publication |
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Internet
DOAB: download the publicationDOAB: description of the publication
3rd Floor Main Library
Hyllypaikka: |
A1234.567 |
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Nide 1 | Saatavissa |