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.
Revue:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Année de publication: 2018

Volumen: 21

Número: 1

Pages: 996-1007

Type: Article

DOI: 10.1080/10942912.2018.1479856 GOOGLE SCHOLAR lock_openAccès ouvert editor