Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

De la Fuente Blanco, Arancha Sáenz-Navajas, Maria-Pilar Valentin, Dominique Ferreira, Vicente Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Food chem.

10.1016/j.foodchem.2019.125553 2020

2020