Influence of skin maceration time on the proanthocyanidin content of red wines

  1. Busse-Valverde, N.
  2. Bautista-Ortín, A.B.
  3. Gómez-Plaza, E.
  4. Fernández-Fernández, J.I.
  5. Gil-Muñoz, R.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2012

Alea: 235

Zenbakia: 6

Orrialdeak: 1117-1123

Mota: Artikulua

DOI: 10.1007/S00217-012-1842-4 GOOGLE SCHOLAR
Datuen iturria: Scopus