ScholarLens Back to search
2013•Food Research InternationalOpen access

Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

Juan José Rodríguez‐Bencomo, Serkan Selli, Carolina Muñoz‐González, Pedro J. Martín‐Álvarez, María Ángeles Pozo‐Bayón

Open full text 34 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

Open-access reader

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 34 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Aroma, Wine, Aroma of wine, Linalool, Chemistry, Food science, Geraniol, Sensory analysis

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines — Research Paper | ScholarLens