Identification, quantitation and sensory evaluation of methyl 2- and methyl 3-methylbutanoate in varietal red wines

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dc.contributor.authorPavez, C.
dc.contributor.authorSteinhaus, M.
dc.contributor.authorCasaubon, G.
dc.contributor.authorSchieberle, P.
dc.contributor.authorAgosin T., Eduardo
dc.date.accessioned2020-08-29T02:53:17Z
dc.date.available2020-08-29T02:53:17Z
dc.date.issued2015
dc.format.extent5 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1111/ajgw.12131
dc.identifier.issn1322-7130
dc.identifier.issn1755-0238
dc.identifier.urihttps://doi.org/10.1111/ajgw.12131
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/40760
dc.issue.numeroNo. 2
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final193
dc.pagina.inicio189
dc.revistaAustralian Journal of Grape and Wine Researches_ES
dc.rightsacceso abierto
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.subject.otherVino tinto - Análisises_ES
dc.subject.otherVino -Olores_ES
dc.titleIdentification, quantitation and sensory evaluation of methyl 2- and methyl 3-methylbutanoate in varietal red wineses_ES
dc.typeartículo
dc.volumenVol. 21
sipa.codpersvinculados99630
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