The role of glycosidically-bound volatile compounds in white wine flavour /

Description

Thesis (Ph. D.)--University of Adelaide, Dept. of Plant Science, 1995? / Includes bibliographical references (p. 145-162).

Links & Downloads

1. http://web4.library.adelaide.edu.au/theses/09PH/09phf8184.pdf

Tags

Glycosides. Wine and wine making.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/221452350
Date	January 1994
Creators	Francis, Ian Leigh.
Source Sets	OCLC
Language	English
Detected Language	English
Source	Title page, contents and abstract only