A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

  1. Mihnea, M.
  2. González-SanJosé, M.L.
  3. Ortega-Heras, M.
  4. Pérez-Magariño, S.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2015

Alea: 64

Zenbakia: 1

Orrialdeak: 32-41

Mota: Artikulua

DOI: 10.1016/J.LWT.2015.05.024 GOOGLE SCHOLAR
Datuen iturria: Scopus