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.
Revista:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Ano de publicación: 2007

Volume: 20

Número: 7

Páxinas: 546-552

Tipo: Artigo

DOI: 10.1016/J.JFCA.2007.04.008 GOOGLE SCHOLAR
Fonte de datos: Scopus