Flavour Volatiles of Wine / / Fulvio Mattivi, Matteo Bordiga.
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interac...
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| Place / Publishing House: | Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, 2022. |
| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 online resource (142 pages) |
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Electronic
| DOAB Directory of Open Access Books | Available |