Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents

  1. Cano-López, M.
  2. Pardo-Mínguez, F.
  3. Schmauch, G.
  4. Saucier, C.
  5. Teissedre, P.-L.
  6. López-Roca, J.M.
  7. Gómez-Plaza, E.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Any de publicació: 2008

Volum: 56

Número: 14

Pàgines: 5932-5941

Tipus: Article

DOI: 10.1021/JF8006147 GOOGLE SCHOLAR
Font de les dades: Scopus