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.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Année de publication: 2018

Volumen: 98

Número: 1

Pages: 291-303

Type: Article

DOI: 10.1002/JSFA.8470 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus