HIGHLIGHTS
- who: Eugenio Aprea from the Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via EMach, Mach (FEM), via EMach, San Michele all'Adige (TN), Italy have published the research: Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”, in the Journal: (JOURNAL) of 21/08/2020
- what: The study shows that air-drying is more favourable for the production of fatty_acids, whereas sun-drying is more advantageous in terms of fatty_acid-derived volatiles. The study shows that while all treatments improved the limpidity of wines, a decreased concentration of aroma . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.