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.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Ano de publicación: 2000

Volume: 48

Número: 3

Páxinas: 736-741

Tipo: Artigo

DOI: 10.1021/JF9902548 GOOGLE SCHOLAR
Fonte de datos: Scopus