Učitavanje...
Pairing of white wine made with shade-grown grapes and Japanese cuisine
This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine. GC-MS analyses of volatile chemicals revealed that shading reduced phenolic compounds and terpenoids, and added fatty acid ethyl...
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| Izdano u: | NPJ Sci Food |
|---|---|
| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Nature Publishing Group UK
2021
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7921643/ https://ncbi.nlm.nih.gov/pubmed/33649329 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41538-021-00089-0 |
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