Comparison between the phenolic composition of petit verdot wines elaborated at different maceration/fermentation temperatures

  1. Pérez-Navarro, J.
  2. García Romero, E.
  3. Gómez-Alonso, S.
  4. Izquierdo Cañas, P.M.
Aldizkaria:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Argitalpen urtea: 2018

Alea: 21

Zenbakia: 1

Orrialdeak: 996-1007

Mota: Artikulua

DOI: 10.1080/10942912.2018.1479856 GOOGLE SCHOLAR lock_openSarbide irekia editor