odor-active compounds
- You have accessRestricted accessUse of Partial Least Squares Regression and Multidimensional Scaling on Aroma Models of California Chardonnay WinesSeung-Joo Lee, Ann C. NobleAm J Enol Vitic. 2006 57: 363-370 ; DOI: 10.5344/ajev.2006.57.3.363Seung-Joo Lee1Present address: Korea Food Research Institute, San 46-1, Baekhyun-Dong, Bundang-Ku, Songnam, South Korea; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.Ann C. Noble1Present address: Korea Food Research Institute, San 46-1, Baekhyun-Dong, Bundang-Ku, Songnam, South Korea; 2Department of Viticulture and Enology, University of California, Davis, CA 95616.
- You have accessRestricted accessCharacterization of Canadian Ice Wines by Sensory and Compositional AnalysesMargaret Cliff, Dogan Yuksel, Benoit Girard, Marjorie KingAm J Enol Vitic. 2002 53: 46-53 ; DOI: 10.5344/ajev.2002.53.1.46Margaret CliffAgriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, BC, Canada V0H 1Z0Dogan YukselBenoit Girard
- You have accessRestricted accessIdentification of Additional Odor-Active Compounds in Pinot noir WinesR. Miranda-López, L. M. Libbey, B. T. Watson, M. R. McdanielAm J Enol Vitic. 1992 43: 90-92 ; DOI: 10.5344/ajev.1992.43.1.90R. Miranda-LópezDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.L. M. LibbeyDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.B. T. WatsonDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.M. R. McdanielDepartment of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602.