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.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2015

Volumen: 64

Número: 1

Pages: 32-41

Type: Article

DOI: 10.1016/J.LWT.2015.05.024 GOOGLE SCHOLAR
La source de données: Scopus