Color and phenolic compounds of a young red wine. Influence of wine- making techniques, storage temperature, and length of storage time

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

ISSN: 0021-8561

Année de publication: 2000

Volumen: 48

Número: 3

Pages: 736-741

Type: Article

DOI: 10.1021/JF9902548 GOOGLE SCHOLAR
La source de données: Scopus