Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature

  1. Gil-Muñoz, R.
  2. Gómez-Plaza, E.
  3. Martínez, A.
  4. López-Roca, J.M.
Revue:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Année de publication: 1999

Volumen: 12

Número: 4

Pages: 259-272

Type: Article

DOI: 10.1006/JFCA.1999.0834 GOOGLE SCHOLAR
La source de données: Scopus