Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines
Submitted: 26 June 2014
Accepted: 3 October 2014
Published: 17 December 2022
Accepted: 3 October 2014
Abstract Views: 2166
PDF: 1108
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
Irina Balga, Eszterházy Károly College, Food Science Institute, Leányka Street 6/G, Eger-3300, Hungary, Tel. 36-36-520-400/4402, Fax, 36-36-523-464,Balga, I., Kiss, A., Gál, L., Leskó, A., & Kállay, M. (2022). Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines. Wine Studies, 1. https://doi.org/10.4081/ws.4469
Copyright (c) 2014 Irina Balga, Attila Kiss, Lajos Gál, Annamária Leskó, Miklós Kállay
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