Characterisation of important aroma compounds in red wine made from Dornfelder grapes

Translated title of the contribution: Charakterisierung wichtiger Aromastoffe in Rotwein aus Dornfelder-Trauben

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Translated title of the contribution	Charakterisierung wichtiger Aromastoffe in Rotwein aus Dornfelder-Trauben
Original language	German
Title of host publication	Bericht Deutsche Forschungsanstalt für Lebensmittelchemie
Place of Publication	Garching
Publisher	Deutsche Forschungsanstalt für Lebensmittelchemie
Pages	164
Number of pages	1
Volume	164
Edition	1
ISBN (Print)	978-3-938896-35-8
State	Published - 2010

Cite this

@inbook{db4512f319244333890c5e55cedae3e9,

title = "Characterisation of important aroma compounds in red wine made from Dornfelder grapes",

author = "Stephanie Frank and Peter Schieberle",

year = "2010",

language = "Deutsch",

isbn = "978-3-938896-35-8",

volume = "164",

pages = "164",

booktitle = "Bericht Deutsche Forschungsanstalt f{\"u}r Lebensmittelchemie",

publisher = "Deutsche Forschungsanstalt f{\"u}r Lebensmittelchemie",

edition = "1",

}

Characterisation of important aroma compounds in red wine made from Dornfelder grapes. / Frank, Stephanie (First Author); Schieberle, Peter (Last Author).
Bericht Deutsche Forschungsanstalt für Lebensmittelchemie. Vol. 164 1. ed. Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, 2010. p. 164.

Research output: Chapter in Book/Report/Conference proceeding › Chapter