The role of glycosidically-bound volatile compounds in white wine flavour / Ian Leigh Francis.

Description

Bibliography: p. 145-162. / xi, 162 p. : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 1995

Links & Downloads

1. http://hdl.handle.net/2440/21564

Tags

Glycosides.

Wine and wine making.

Additional Fields

Identifer	oai:union.ndltd.org:ADTP/262798
Date	January 1994
Creators	Francis, Ian L.
Source Sets	Australiasian Digital Theses Program
Language	en_US
Detected Language	English