Factors Influencing the Aroma Stability of New Zealand Sauvignon Blanc

Herbst, M; Nicolau, L; Kilmartin, Paul

dc.contributor.author	Herbst, M	en
dc.contributor.author	Nicolau, L	en
dc.contributor.author	Kilmartin, Paul	en
dc.coverage.spatial	Dunedin	en
dc.date.accessioned	2012-05-07T22:34:36Z	en
dc.date.issued	2008	en
dc.identifier.uri	http://hdl.handle.net/2292/17789	en
dc.relation.ispartof	Chemistry and the Biosphere Conference	en
dc.rights	Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.	en
dc.rights.uri	https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm	en
dc.title	Factors Influencing the Aroma Stability of New Zealand Sauvignon Blanc	en
dc.type	Presentation	en
pubs.author-url	http://www.otago.ac.nz/nzic/	en
pubs.finish-date	2008-12-04	en
pubs.start-date	2008-11-30	en
dc.rights.accessrights	http://purl.org/eprint/accessRights/RestrictedAccess	en
pubs.subtype	Conference Oral Presentation	en
pubs.elements-id	80359	en
pubs.org-id	Science	en
pubs.org-id	Chemistry	en
pubs.record-created-at-source-date	2010-09-01	en