Characterisation of the key aroma compounds in Dornfelder red wine

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

Translated title of the contribution	Charakterisierung der wichtigsten Aromastoffe im Dornfelder-Rotwein
Original language	English
Title of host publication	Bericht Deutsche Forschungsanstalt für Lebensmittelchemie
Publisher	Deutsche Forschungsanstalt für Lebensmittelchemie
Pages	145
Number of pages	1
ISBN (Print)	978-3-938896-49-5
State	Published - 2011

Cite this

@inbook{d153a5ede356407d9a00d9a5d3efe34d,

title = "Characterisation of the key aroma compounds in Dornfelder red wine",

author = "Stephanie Frank and Peter Schieberle",

year = "2011",

language = "English",

isbn = "978-3-938896-49-5",

pages = "145",

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

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

}