Browsing Faculty Works, Department of Food Science and Technology by Subject "phenol-free glycosides"
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(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 ...