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.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2012

Alea: 234

Zenbakia: 2

Orrialdeak: 231-244

Mota: Artikulua

DOI: 10.1007/S00217-011-1633-3 GOOGLE SCHOLAR
Datuen iturria: Scopus