Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

  1. Salas-Millán, J.Á.
  2. Aznar, A.
  3. Conesa, E.
  4. Conesa-Bueno, A.
  5. Aguayo, E.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2022

Volume: 11

Issue: 22

Type: Article

DOI: 10.3390/FOODS11223619 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10317/11945
Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openOpen access Handle

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Related Projects

OBTENCIÓN A ESCALA SEMIINDUSTRIAL DE DOS TIPOS DE VINOS A PARTIR DEL SUBPRODUCTO DE UNA FRUTA (2022-2022)
Data source: Scopus