MPG.eBooks - Description: Chemistry of wine flavor

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Bibliographic Details
Corporate Authors:	American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 1997, San Francisco, California)
Other Authors:	Waterhouse, Andrew Leo (Editor), Ebeler, Susan E. (Editor)
Format:	eBook
Language:	English
Published:	Washington, DC American Chemical Society 1998, 1998
Series:	ACS symposium series
Subjects:	Terpenes / Analysis Fermentation / Research Brettanomyces / Chemistry Volatile Organic Compounds / Analysis Aldehydes / Measurement Coopers And Cooperage Brettanomyces / Research Bitterness (taste) / Research Fermentation Technology & Engineering / Agriculture / Enology & Viticulture / Bisacsh Phenols / Analysis Glycosides / Analysis Taste Yeast / Chemistry Flavor / Research Phenols / Chemistry Aldehydes / Chemistry Flavor / Analysis Phenols / Research Wine And Wine Making / Chemistry Odors / Analysis Wine / Flavor And Odor Wine / Analysis Smell Nutritional Physiological Phenomena Volatile Organic Compounds Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh Wood / Chemistry
Online Access:	https://pubs.acs.org/doi/book/10.1021/bk-1998-0714
Collection:	ACS Symposium Series - Collection details see MPG.ReNa

Description
Item Description:	"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 213th National Meeting of the American Chemical Society, San Francisco, California, April 13-17, 1997"--Title page verso. - Distributed in print by Oxford University Press. - Developed from a symposium held in San Francisco in 1997
Physical Description:	260 pages illustrations
ISBN:	9780841216990