Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study

The biomolecular characterization of edible products is gaining an increasing importance in food chemistry. The characteristic aroma or bouquet of a wine is the result of complex interactions of volatile molecules and odor receptors. Its characterization is the subject of many different studies, aim...

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Bibliographic Details
Main Authors: Andrea Carpentieri, Angelo Sebastianelli, Chiara Melchiorre, Gabriella Pinto, Marco Trifuoggi, Vincenzo Lettera, Angela Amoresano
Format: Article
Published: Elsevier 2019-08-01
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