Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods
Article first published online: 15 AUG 2014
© 2014 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 20, Issue 3, pages 361–377, October 2014
How to Cite
Hampel, D., Robinson, A.L., Johnson, A.J. and Ebeler, S.E. (2014), Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods. Australian Journal of Grape and Wine Research, 20: 361–377. doi: 10.1111/ajgw.12087
- Issue published online: 29 SEP 2014
- Article first published online: 15 AUG 2014
- Manuscript Accepted: 28 JAN 2014
- Manuscript Revised: 20 JAN 2014
- Manuscript Received: 25 NOV 2013
- American Vineyard Foundation
- California Competitive Grants Program for Research in Viticulture and Enology
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