Now showing items 1-1 of 1

    • Evaluation of the phenol-free glycosyl-glucose determination 

      Zoecklein, B. W.; Douglas, L. S.; Jasinski, Y. W. (American Society for Enology and Viticulture, 2000)
      Grape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to ...