Influence of Some Technological Parameters on the Formation of Dimethyl Sulfide, 2-Mercaptoethanol, Methionol, and Dimethyl Sulfone in Port Wines

AuthID
 P-000-HZM
4
Author(s)
Document Type
Article
Year published
2003
Published
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 51, Issue: 3, Pages: 727-732 (6)
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Wos®
Scopus®
Crossref®77
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 12537449
Scopus: 2-s2.0-0037471594
Wos: WOS:000180578300031
Source Identifiers
ISSN: 0021-8561
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