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Title:Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine
Authors:ID Coetzee, Carien (Author)
ID Van Wyngaard, Elizma (Author)
ID Šuklje, Katja (Author)
ID Ferreira, Antonio C. Silva (Author)
ID Du Toit, Wessel Johannes (Author)
Files: This document has no files that are freely available to the public. This document may have a physical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Language:English
Work type:Not categorized
Typology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Keywords:Sauvignon blanc, oxygen, wine aroma, sensory
Year of publishing:2016
Number of pages:7979-7993
Numbering:2016
PID:20.500.12556/RUNG-2817-3a158ee6-2b89-acaa-b6e3-ed0053e1d004 New window
COBISS.SI-ID:4595707 New window
NUK URN:URN:SI:UNG:REP:BLT1Q6MD
Publication date in RUNG:06.12.2016
Views:5057
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Record is a part of a journal

Title:Journal of Agricultural and Food Chemistry
Year of publishing:2016

Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:01.12.2016

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