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...

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Sábháilte in:
Sonraí bibleagrafaíochta
Rannpháirtithe: Mattivi, Fulvio (Eagarthóir), Bordiga, Matteo (Eagarthóir)
Formáid: Leictreonach Caibidil leabhair
Teanga:Béarla
Foilsithe / Cruthaithe: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Ábhair:
Rochtain ar líne:DOAB: download the publication
DOAB: description of the publication
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