Characterization of Aroma-Aroma Active Compounds of Qvevri White Wines Produced from Ketengömlek Grapes with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O)

CANATAR M., DARICI M., CABAROĞLU T.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Turkey, 3 - 04 June 2021, pp.127

  • Publication Type: Conference Paper / Summary Text
  • Country: Turkey
  • Page Numbers: pp.127
  • Çukurova University Affiliated: Yes