Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora

1. de Castilhos, M.B.M.
2. Corrêa, O.L.S.
3. Zanus, M.C.
4. Maia, J.D.G.
5. Gómez-Alonso, S.
6. García-Romero, E.
7. Del Bianchi, V.L.
8. Hermosín-Gutiérrez, I.

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DOI: 10.1016/J.FOODRES.2015.05.056 GOOGLE SCHOLAR lock_openOpen access editor