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...
Sábháilte in:
Rannpháirtithe: | , |
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Formáid: | Leictreonach Caibidil leabhair |
Teanga: | Béarla |
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Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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