Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

  1. Del Barrio-Galán, R.
  2. Pérez-Magariño, S.
  3. Ortega-Heras, M.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 127

Zenbakia: 2

Orrialdeak: 528-540

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2011.01.035 GOOGLE SCHOLAR
Datuen iturria: Scopus