The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics

  1. Bautista-Ortín, A.B.
  2. Fernández-Fernández, J.I.
  3. López-Roca, J.M.
  4. Gómez-Plaza, E.
Zeitschrift:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Datum der Publikation: 2007

Ausgabe: 20

Nummer: 7

Seiten: 546-552

Art: Artikel

DOI: 10.1016/J.JFCA.2007.04.008 GOOGLE SCHOLAR
Datenquelle: Scopus