Charakterisierung wertgebender Aromastoffe in Rotwein der Rebsorte Dornfelder

Translated title of the contribution: Characterization of flavor compounds in Dornfelder red wine

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

Translated title of the contribution	Characterization of flavor compounds in Dornfelder red wine
Original language	German
Title of host publication	Bericht Deutsche Forschungsanstalt für Lebensmittelchemie
Place of Publication	Garching
Publisher	Deutsche Forschungsanstalt für Lebensmittelchemie
Pages	60-63
Number of pages	4
ISBN (Print)	978-3-938896-35-8
State	Published - 2010

Cite this

@inbook{85f948d9947c4bc38b8121a9502348be,

title = "Charakterisierung wertgebender Aromastoffe in Rotwein der Rebsorte Dornfelder",

author = "Stephanie Frank and Peter Schieberle",

year = "2010",

language = "Deutsch",

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

pages = "60--63",

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

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

}