Cite
HARVARD Citation
Lytra, G. et al. (2016). How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation. Food chemistry. pp. 196-200. [Online].
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Lytra, G. et al. (2016). How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation. Food chemistry. pp. 196-200. [Online].