Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sourcesPedro Miguel Izquierdo Cañas, Adela Mena Morales, J.M. Heras Manso, E. García Romero, Miguel Angel González Viñas and Eva Sánchez PalomoCiência Téc. Vitiv., 33 2 (2018) 116-124DOI: https://doi.org/10.1051/ctv/20183302116
