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Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes.
Food Chem. 2020 Aug 1;320:126610. doi: 10.1016/j.foodchem.2020.126610. Epub 2020 Mar 13.
Food Chem. 2020.
PMID: 32234655
Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs).
Alegre Y, Arias-Pérez I, Hernández-Orte P, Ferreira V.
Alegre Y, et al. Among authors: arias perez i.
Food Res Int. 2020 Jan;127:108728. doi: 10.1016/j.foodres.2019.108728. Epub 2019 Oct 9.
Food Res Int. 2020.
PMID: 31882095
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Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes.
Arias-Pérez I, Ontañón I, Ferreira V, Escudero A.
Arias-Pérez I, et al.
Foods. 2022 Mar 25;11(7):958. doi: 10.3390/foods11070958.
Foods. 2022.
PMID: 35407044
Free PMC article.
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