Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

  1. Pérez-Magariño, S.
  2. González-San José, M.L.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377

Argitalpen urtea: 2005

Alea: 220

Zenbakia: 5-6

Orrialdeak: 597-606

Mota: Artikulua

DOI: 10.1007/S00217-004-1106-Z GOOGLE SCHOLAR
Datuen iturria: Scopus