Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

  1. Martínez-Lapuente, L.
  2. Apolinar-Valiente, R.
  3. Guadalupe, Z.
  4. Ayestarán, B.
  5. Pérez-Magariño, S.
  6. Williams, P.
  7. Doco, T.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2018

Alea: 98

Zenbakia: 1

Orrialdeak: 291-303

Mota: Artikulua

DOI: 10.1002/JSFA.8470 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus