Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain

  1. Apolinar-Valiente, R.
  2. Williams, P.
  3. Mazerolles, G.
  4. Romero-Cascales, I.
  5. Gómez-Plaza, E.
  6. López-Roca, J.M.
  7. Ros-García, J.M.
  8. Doco, T.
Revista:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Any de publicació: 2014

Volum: 156

Pàgines: 151-159

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2014.01.093 GOOGLE SCHOLAR
Font de les dades: Scopus