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The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions.
Bahena-Garrido, Sharon Marie; Ohama, Tomoko; Suehiro, Yuka; Hata, Yuko; Isogai, Atsuko; Iwashita, Kazuhiro; Goto-Yamamoto, Nami; Koyama, Kazuya.
Afiliação
  • Bahena-Garrido SM; Analytical Research Division, National Research Institute of Brewing, Higashi-Hiroshima, Japan.
  • Ohama T; Analytical Research Division, National Research Institute of Brewing, Higashi-Hiroshima, Japan.
  • Suehiro Y; Department of Agriculture and Food Research, Research Institute of Environment, Agriculture and Fisheries, Osaka, Japan.
  • Hata Y; Analytical Research Division, National Research Institute of Brewing, Higashi-Hiroshima, Japan.
  • Isogai A; Analytical Research Division, National Research Institute of Brewing, Higashi-Hiroshima, Japan.
  • Iwashita K; Analytical Research Division, National Research Institute of Brewing, Higashi-Hiroshima, Japan.
  • Goto-Yamamoto N; Analytical Research Division, National Research Institute of Brewing, Higashi-Hiroshima, Japan.
  • Koyama K; Analytical Research Division, National Research Institute of Brewing, Higashi-Hiroshima, Japan.
J Sci Food Agric ; 99(4): 1926-1937, 2019 Mar 15.
Article em En | MEDLINE | ID: mdl-30270444
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vitis / Aromatizantes Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Japão País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vitis / Aromatizantes Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Japão País de publicação: Reino Unido