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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood

M Lourdes Morales1, Wendu Tesfaye, M Carmen García-Parrilla

  • 1Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/ P. García González s/n, E-41012 Sevilla, Spain.

Journal of Agricultural and Food Chemistry
|May 16, 2002
PubMed

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