Article ISI SCOPUS
FOOD CHEMISTRY  (2016)

Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

Ubeda C.; Troncoso A.M.; Peña-Neira, A

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Título según WOS: Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
Título según SCOPUS: Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
Título de la Revista: FOOD CHEMISTRY
Volumen: 207
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2016
Página de inicio: 261
Página final: 271
Idioma: English
DOI:

10.1016/j.foodchem.2016.03.117
Notas: ISI, SCOPUS