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dc.contributor.authorVilanova de la Torre, María del Mar-
dc.contributor.authorZamuz Castro, Sol Ángel-
dc.date.accessioned2009-01-12T15:29:37Z-
dc.date.available2009-01-12T15:29:37Z-
dc.date.issued2006-
dc.identifier.citationItalian Journal Food Sciences, 3 (18): 323-328en_US
dc.identifier.issn1120-1770-
dc.identifier.urihttp://hdl.handle.net/10261/9551-
dc.description.abstractThe volatile composition of musts from different geographical areas within the Rías Baixas Denomination of Origin is reported. Volatile compounds were identified and quantified by gas chromatography/mass spectrometry. The results demonstrate that the Albariño must from O Rosal should be the most aromatic must since it had a significantly higher volatile compound content, and was comprised of the largest group of bound compounds. Non-terpenyl compounds were the most abundant compounds in the Albariño musts for the three geographical areas.en_US
dc.format.extent109241 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherChiriotti Editorien_US
dc.rightsopenAccessen_US
dc.subjectVitis viniferaen_US
dc.subjectAlbariñoen_US
dc.subjectVolatile compositionen_US
dc.titleVolatile composition of the Vitis vinifera Albariño musts according to geographic area from Rías Baixas AOC (Spain)en_US
dc.typeartículoen_US
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://www.chiriottieditori.com/ijf/IJFS183.pdfen_US
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