Elimination of suspended cell wall material in musts improves the phenolic content and color of red wines

  1. Osete-Alcaraz, A.
  2. Bautista-Ortín, A.B.
  3. Ortega-Regules, A.
  4. Gómez-Plaza, E.
Aldizkaria:
American Journal of Enology and Viticulture

ISSN: 0002-9254

Argitalpen urtea: 2019

Alea: 70

Zenbakia: 2

Orrialdeak: 201-204

Mota: Artikulua

DOI: 10.5344/AJEV.2018.18042 GOOGLE SCHOLAR
Datuen iturria: Scopus