Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing

RAFAEL MARTÍNEZ GARCÍAMARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIORAFAEL PEINADO AMORES2026-01-292026-01-29202110.1016/j.foodchem.2021.1297842-s2.0-85104650679https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33280Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceTowards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageingresearch article