A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels
赤霞珠红葡萄酒在中度烘烤橡木桶中陈酿过程中香气特征的比较研究
期刊:Foods
影响因子:5.1
doi:10.3390/foods14183178
Pichler, Anita; Ivić, Ivana; Mesić, Josip; Svitlica, Brankica; Nedić Tiban, Nela; Ostrun, Iva; Marković, Tanja; Kopjar, Mirela
