Jose Rodriguez-Bencomo, J. Et Al. 2013. Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines. FOOD RESEARCH INTERNATIONAL , vol.51, no.2 , 450-457.

Jose Rodriguez-Bencomo, J., SELLİ, S., Munoz-Gonzalez, C., Martin-Alvarez, P. J., & Angeles Pozo-Bayon, M., (2013). Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines. FOOD RESEARCH INTERNATIONAL , vol.51, no.2, 450-457.

Jose Rodriguez-Bencomo, Juan Et Al. "Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines," FOOD RESEARCH INTERNATIONAL , vol.51, no.2, 450-457, 2013

Jose Rodriguez-Bencomo, Juan J. Et Al. "Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines." FOOD RESEARCH INTERNATIONAL , vol.51, no.2, pp.450-457, 2013

Jose Rodriguez-Bencomo, J. Et Al. (2013) . "Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines." FOOD RESEARCH INTERNATIONAL , vol.51, no.2, pp.450-457.

@article{article, author={Juan Jose Rodriguez-Bencomo Et Al. }, title={Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines}, journal={FOOD RESEARCH INTERNATIONAL}, year=2013, pages={450-457} }