Influence of processing on changes in the key aroma compounds of wine and spirits

    Activity: Talk or event contribution › Oral presentation

    Period18 Dec 2013
    Event titleForschungsseminar der Lebensmittelchemie
    Event typeSeminar, Training
    OrganizersLeibniz Institute for Food Systems Biology at the Technical University of Munich, Technical University of Munich, University of Bayreuth
    LocationFreising, Germany, BavariaShow on map
    Degree of RecognitionNational