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3 matching references were found.

Rogerson, F.S.S.; de Freitas, V.A.P., Fortification spirit, a contributor to the aroma complexity of port, J. Food Sci., 2002, 67, 4, 1564-1569, https://doi.org/10.1111/j.1365-2621.2002.tb10323.x . [all data]

Rogerson, F.S.S.; Castro, H.; Fortunato, N.; Azevedo, Z.; Macedo, A.; de Freitas, V.A.P., Chemicals with sweet aroma descriptors found in Portuguese wines from the Douro region: 2,6,6-trimethylcyclohex-2-ene-1,4-dione and diacetyl, J. Agric. Food Chem., 2001, 49, 1, 263-269, https://doi.org/10.1021/jf000948c . [all data]

Rogerson, F.S.S.; Azevedo, Z.; Fortunato, N.; de Freitas, V.A.P., 1,3-Dimethoxybenzene, a newly identified component of port wine, J. Sci. Food Agric., 2002, 82, 11, 1287-1292, https://doi.org/10.1002/jsfa.1182 . [all data]