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Dellacassa, E.; Etcheverry, B.; Moyna, P.; Moser, S.; Versini, G. (2004). Approaches to Uruguayan distillates aroma: contribution of some aromatic compounds to the primary aroma in samples of three varietal marc distillates or grappas. In: Proceedings of the V Brazilian meeting on Chemistry of food and beverages: abstract book, Sao Carlos, Brasil, 1-4 December 2004: 56. handle: http://hdl.handle.net/10449/16435

Approaches to Uruguayan distillates aroma: contribution of some aromatic compounds to the primary aroma in samples of three varietal marc distillates or grappas

Moser, Sergio;Versini, Giuseppe
2004-01-01
2004
Dellacassa, E.; Etcheverry, B.; Moyna, P.; Moser, S.; Versini, G. (2004). Approaches to Uruguayan distillates aroma: contribution of some aromatic compounds to the primary aroma in samples of three varietal marc distillates or grappas. In: Proceedings of the V Brazilian meeting on Chemistry of food and beverages: abstract book, Sao Carlos, Brasil, 1-4 December 2004: 56. handle: http://hdl.handle.net/10449/16435
4.02 Abstract in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/16435
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