Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

  1. Del Barrio-Galán, R.
  2. Ortega-Heras, M.
  3. Sánchez-Iglesias, M.
  4. Pérez-Magariño, S.
Journal:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Year of publication: 2012

Volume: 234

Issue: 2

Pages: 231-244

Type: Article

DOI: 10.1007/S00217-011-1633-3 GOOGLE SCHOLAR
Data source: Scopus