Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach.

J Pinto, AS Oliveira, J Azevedo, Freitas V De, P Lopes, I Roseira, M Cabral, de Pinho P Guedes

Research output: Contribution to journalArticle

Original languageUndefined/Unknown
JournalFood Chemistry
Publication statusPublished - Mar 2018

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