Factors Influencing the Aroma Stability of New Zealand Sauvignon Blanc

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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

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