Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from vitis vinifera l. Cv. Sauvignon blanc

Takatoshi Tominaga; Denis Dubourdieu; Marie-Laure Murat

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Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from vitis vinifera l. Cv. Sauvignon blanc

Takatoshi Tominaga ; Marie-Laure Murat ; Denis Dubourdieu

1998
American Chemical Society Washington, D.C. (USA)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.1889

Published in: Journal of Agricultural and Food Chemistry: vol. 46, pp. 1044-1048

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Record created 2018-02-09, last modified 2018-02-09

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