Ozone-induced changes in the skin flavanol composition of red winegrapes during dehydration
- S. Río Segade 1
- A.B. Bautista-Ortín 2
- M.A. Paissoni 1
- S. Giacosa 1
- V. Gerbi 1
- L. Rolle 1
- E. Gómez-Plaza 2
- 1 Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
- 2 Department of Food Science and Technology, 30071 Murcia, Spain
Verlag: Instituto de las Ciencias de la Vid y del Vino
Datum der Publikation: 2018
Seiten: 227
Kongress: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)
Art: Konferenz-Beitrag
