Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors

  1. de Castilhos, M.B.M.
  2. de Carvalho Tavares, I.M.
  3. Gómez-Alonso, S.
  4. García-Romero, E.
  5. Del Bianchi, V.L.
  6. Hermosín-Gutiérrez, I.
Revista:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Ano de publicación: 2016

Volume: 242

Número: 11

Páxinas: 1913-1923

Tipo: Artigo

DOI: 10.1007/S00217-016-2691-3 GOOGLE SCHOLAR