Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

JAIME MORENO GARCÍA2026-01-292026-01-29201610.1016/j.foodchem.2015.10.1112-s2.0-84946045526https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26542Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceSelection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strainsresearch article