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Understanding the interactive effects of volatile compounds contributing to 'stone fruit' aroma nuances in white wines

Nandorfy, DE, Siebert, T, Watson, F, Keast, Russell and Francis, IL 2021, Understanding the interactive effects of volatile compounds contributing to 'stone fruit' aroma nuances in white wines, AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, doi: 10.1111/ajgw.12540.

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Title Understanding the interactive effects of volatile compounds contributing to 'stone fruit' aroma nuances in white wines
Author(s) Nandorfy, DE
Siebert, T
Watson, F
Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Francis, IL
Journal name AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Total pages 15
Publisher WILEY
Publication date 2021-12-21
ISSN 1322-7130
1755-0238
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Horticulture
Agriculture
experimental design
interactions
QDA
volatiles
wine aroma
REVISITING PSYCHOPHYSICAL WORK
QUALITATIVE ODOR PROPERTIES
CHARACTER IMPACT ODORANTS
SAUVIGNON BLANC WINES
KEY AROMA
SENSORY CHARACTERISTICS
DETECTION THRESHOLDS
FERMENTATION ESTERS
RED WINES
FLAVOR
Language eng
DOI 10.1111/ajgw.12540
Indigenous content off
Field of Research 0706 Horticultural Production
0908 Food Sciences
Persistent URL http://hdl.handle.net/10536/DRO/DU:30160498

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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Created: Fri, 31 Dec 2021, 14:12:18 EST

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